| Prep Time | 30 mins |
| Total Time | 40 mins |
| Serves | 4 |
For salad
2 cups chopped purple cabbage
1/4 cup apple cider vinegar
1 400g can cooked black eyed peas
2/3 cup cooked quinoa
1 medium carrot, cut julienne
1 tbsp oil
1 tsp garlic, minced
1 bunch kale, washed and chopped
1 cup rocket leaves
Dressing
5 tbsp extra virgin olive oil
2 1/2 tbsp rice white vinegar
1 tbsp soy sauce
1/2 tbsp honey
1 tbsp sesame seed oil
1 1/2 tbsp tahini
1 small garlic clove, minced
Salt and pepper, to tase
To serve
2-3 tbsp The Chia Co Salad Booster
Heat a fry pan on high, add cabbage and vinegar. Stir until cabbage is bright in colour and all vinegar has dissolved from pan (about 4 minutes). Remove from pan, cool slightly, and add to large bowl along with black eyed peas, quinoa and carrot.
Put the pan back on heat, add a drizzle of olive oil, garlic and chopped kale. Stir fry kale for about 2-3 minutes or until garlic is fragrant and kale is bright in colour. Sprinkle with a pinch of salt flakes, let cool slightly and add to salad bowl, mix through. Add rocket leaves and mix through.
Add dressing ingredients to a small jar, place lid on tightly and shake. Season with salt and pepper if desired.
Serve salad with dressing and a sprinkling of The Chia Co Salad Booster.
Keep left overs of salad dressing in fridge for up to a month.
