Zesty Split Pea Salad This salad has been a staple in my spring and summer recipe rotation, thriving on the opposite of tastes and consistencies. Spicy, sweet, sour, crunchy, soft…this salad has got it all, and packed with nutrition to boot. Not to mention, vegan and gluten free. Eat up!
Start by boiling water for the split peas. I normally measure out a 1:2 ratio, split peas to water. For this recipe, 1 1/2 cups split peas is a good starting point. Boil the split peas 20 minutes or until soft.
While the split peas boil, chop: 1/2 white cabbage (I used savoy today but any type will do 1 small red onion 7 dried apricots 7 dates 1 head broccoli 1 bunch coriander 1 bunch fresh mint 1 chili pepper 3 cloves garlic
Grate: 2 small carrots a finger length of tumeric a finger length of ginger (both fresh)
Add to taste: grapeseed oil (approx 3 tablespoons) apple cider vinegar (approx 2 tablespoons) fenugreek seeds (approx 2 tablespoons) flaked almonds (1 bag or 3 small handfuls) agave nectar (approx 1 tablespoon) salt and pepper
When the split peas are done, strain and let cool. Add to mixture and stir. Eat as is, or refrigerate. It’s even better the next day!
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