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Sweet Asian Slaw with Broccoli and Chickpeas – The Minimalist Pantry
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Sweet Asian Slaw with Broccoli and Chickpeas

Hi there – it’s been a while! With work finally slowing down a bit, I got back to the kitchen and set out to recreate one of my favorite childhood dishes. My mom used to make this recipe, inspired by a St. Louis restaurant’s signature salad dish, as a treat for me and my sister. The dressing is salty and sweet and tastes incredibly indulgent (try topping with fried wontons to put it over the top), but can be paired with a hefty portion of greens and cabbage for an irresistibly healthy salad.

You may have to grab an item or two at the store but the recipe is quick and basic…blend, chop, dress, enjoy. The best part? When Friday rolls around and I’m still chugging through my cabbage and dressing supply, I will not have tired of the flavor. Give it a whirl!


2 tablespoons of peanut butter

1/4 cup of hoisin sauce

1 tablespoon of fresh ginger, minced

3 tablespoons of soy sauce

1/4 cup of vegetable oil

1 tablespoon of Sriracha or garlic chili sauce

2 tablespoons of sugar

1 head of cabbage (I used two halves, one purple and one green), chopped

1-2 stalks of broccoli, chopped

1 cup of chopped baby carrots

3/4 cup of chickpeas, drained

*I also threw in some wild arugula that had been taking up space in my lettuce drawer and needed to be used


Combine oil, soy sauce, Sriracha, hoisin sauce, ginger, peanut butter, and sugar in a food processor or blender.


Blend until completely smooth. Store in an airtight container – the dressing should last about a week.


Chop all of your vegetables and combine in a large mixing bowl.


Take a few liberties with your combo; mix in radish or green apple for extra crunch or top with raw ramen noodles or wonton fries.


Top with as much dressing as desired, adding slowly and mixing in between. The dressing is very flavorful and will quickly coat the salad so use sparingly.




Food lover and minimalist cook finding harmony in the kitchen.

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