A few years ago, while on vacation, I had an amazing salad that combined chopped a variety of chopped vegetables with olive oil. hummus and mint. It was an unusual salad to be sure, but somehow it just worked! I’ve thought about the salad from time to time, but I’ve never seen anything quite like it again.
Fast forward to today . . .
Without a patio (yes, still no patio) I really cut back on the number of herbs I planted this year. But I couldn’t give up my mint. I absolutely adore fresh mint – in my tea, my water, homemade mint extract, desserts – yum! So instead of hiding the mint behind my house, I plopped some pots right into my front garden this year. And luckily, the the mint took the move well. You’re got to love mint and it’s resilience. Now, I have three large overflowing pots of mint, and a couple small ones as well.
So, I was thinking of creative ways to use all that mint and my mind kept coming back to the salad. I thought about simply trying to recreate the dish I so enjoyed in Boston. But I wanted something that I could make in advance and have ready it the fridge for when hunger strikes.
Enter this Cabbage Slaw with Hummus and Mint.
Kyle and I have been on a hummus kick this summer. We’ve really been enjoying the classic flavor as well as garlic and buffalo style. A small dish of hummus and some fresh veggies, crackers or crusty bread makes the perfect snack or light lunch. So, I figured why not use some of that hummus to whip up a non-traditional cabbage slaw.
Adding hummus to the cabbage reduces the fat in traditional cole slaw and increases the protein content. Together with the fiber from the chickpeas and veggies this is one salad you can feel good about indulging in.
To make this salad I simply combines some finely chopped cabbage, shredded carrots, chopped green onions, toasted sesame seeds and mint in a large bowl. I added the sesame seeds for crunch because I love the unexpected texture in a salad. To toast the sesame seeds I simply toss them in a non-stick pan over low heat for just a minute or two. They cook fast, so be sure to keep an eye on them. But please don’t skip the toasting step – it only takes two minutes and really enhances their flavor.
Then, in a medium bowl I whisk together the hummus with some white wine vinegar, fresh lime juice, olive oil, salt, and pepper. (You can add a tablespoon or two of water if necessary to thin out the dressing). I added the dressing to the cabbage slaw and mixed well to combine.
This slaw can be served immediately or stored in the refrigerator for up to three days.