Carrot Cabbage Salad on Green Goddess Hummus
Rated 4.3 stars by 3 users
The easiest (and most delicious) way to elevate your spring lunch game. Bright, crunchy carrot and cabbage served over Green Goddess Hummus. The crispy crunchy on top of that creamy herby heaven is just perfection.
I used Little Sesame hummus here, but I have hummus recipes in both EATING OUT LOUD and TAHINI BABY if you want to make it from scratch.
Ingredients
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6 large carrots, sliced and julienned
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1/4 red cabbage, finely chopped
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1/3 cup torn mint leaves
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3/4 cup toasted sunflower seeds
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1 lemon, zested and juiced
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1 garlic, clove finely grated
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1 tsp cumin seed, toasted
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1/2 cup extra virgin olive oil plus more to finish
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Kosher salt to taste
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Store-bought or homemade hummus
Directions
Thinly slice the carrots and then julienne. Place in a bowl with the finely chopped cabbage.
Add the sunflower seeds, torn mint, toasted cumin, garlic clove, lemon zest, and juice, and then cover with olive oil.
Season well with salt and toss. Check for seasoning and then place on top of a plate with the hummus. Finish with more olive oil and serve.