Cabbage Salad

Happy October everyone! October marks the fifth full month in the life of this food blog and I am so excited to share some more yummy recipes with you all. Thanks for continuing to come back and check out what’s going on here at ‘a rented kitchen’! I hope you tell your friends and check out the new recipe page (look for it at the top!)

This cabbage salad is the perfect way to kick off the new month. Cabbage is one vegetable I have had very few encounters with.  I somehow have managed to avoid it over the years. However, last week while Internet pursuing (thank you pinterest), I stumbled upon this recipe and thought it looked too good to pass up. It’s a new month, what better time than to try something new?!

At first, I’ll admit, I wasn’t sure how I felt about the cabbage.  I am not used to its texture or taste- it was a whole new experience. However, after eating a bowl of this salad I was hooked. This salad is unlike your average house salad. It’s fresh, crunchy, sweet, and tangy all at once- a perfect blend. Don’t get stuck in a rut with your salad routine! Give something new a try! I bet by the end of this salad you’ll wish you had made a bigger bowl.


  • 1/2 head small-medium green cabbage, very thinly sliced (about 4 cups)
  • 2 carrots, grated (about 1 1/2 cups)
  • 2 ribs celery, diced
  • 3 green onions/scallions, chopped
  • ¼ cup raisins
  • 1/2 medium cucumber, peeled and diced
  • 1/4 cup chopped fresh basil (about 20 large leaves)
  • 1 1/2 cups cooked garbanzo (or 1 15-oz. can)
  • 1 avocado, sliced or diced

Dressing Ingredients:

  • 2 limes, juice from (about 1/4 cup)
  • 2 tablespoons Dijon mustard
  • ½ teaspoon garlic powder
  • Ground black pepper to taste


  1. Rinse your cabbage and pat dry using a paper towel or dishtowel. Slice the cabbage into very thin strands and place in a large bowl.
  2. Add the carrots, celery, onion, raisins, cucumber, basil, beans, and avocado to the cabbage. Gently toss.
  3. In a separate small bowl, combine the dressing ingredients and whisk together with a fork.
  4. Add the avocado just before serving, and serve the salad with dressing on the side.

Notes and Tips!:

Roasted Chickpeas

For those of you who get some of those late night munchies and find yourself going after an entire bag of potato chips, there is a light at the end of the tunnel! This recipe will be your new best friend. These crunchy and salty roasted chickpeas packed with flavor will have you singing a new tune. Like potato chips, these chickpeas are addicting, but unlike potato chips, this is one addiction that has lots of health benefits! For example, chickpeas are an excellent source of protein. So munch on!  Shake things up a bit.


  • 1 can chick peas (aka garbanzo beans)
  • 1 ½ tablespoons extra virgin olive oil
  • ½ teaspoon salt
  • ½ teaspoon paprika
  • Dash of cayenne
  • ¼ teaspoon cumin
  • ½ teaspoon garlic powder


  1. Preheat the oven to 400 degrees.
  2. Combine all of the ingredients in a large bowl.
  3. Using a spatula, gently mix the chickpeas in with the oil and spices until each chickpea appears to be thoroughly coated.
  4. Arrange the chickpeas on a baking sheet and bake for about 20 minutes.
  5. Stir the chickpeas and continue baking for another 10-15 minutes, or until the chickpeas are crispy.*

Notes and Tips!:

  • It is very important to cook the chickpeas long enough so that they are truly crispy. They are much less appetizing if they are still chewy. They also are served best fresh, but can be stored in an airtight container at room temperature for later.
  • Don’t be afraid to double the recipe! They’re easy to eat quikly!
  • Source: this chick cooks food blog