Napa Slaw with Garbanzo Beans

Photo by Katie Trant from her blog post on The Muffin Myth

Katie Trant suggested a recipe that I've adapted to my taste by marinating in a dressing and topping with toasted sesame seeds, adding ingredients from Glade Road Growing's farm share for week of June 16 (which is expected to include: sugar snap peas, napa cabbage, summer squash, garlic scapes, and lettuce.


Serves 6

1.  The night  prior or at least two hours before serving, cover one pound of garbanzo beans in cold water and bring to a boil in a heavy bottomed lidded pot..  Rinse on bring to a boil a second time and simmer for 5 minutes and then leave to soak for at least an hour or overnight.  Rinse again , cover with water, boil, then simmer until soft. Rinse in cool water. This will make about 6 cups of beans.  You will use half of them for this salad and reserve the rest in a covered jar in the refrigerator to make hummus.

2.  In a seasoned cast iron skillet toast  at least 2 tablespoons of  raw whole sesame seeds until they brown and start to pop.  If you toast more than you need you can store them in a covered jar in the refrigerator and use to make hummus or as a garnish for salads, soups and entrees.

3. Wash and prep the following vegetables:
    1 head of Napa thinly chopped
    3 medium carrots, grated
    3 stalks of celery thinly cut on the diagonal
    1 bunch garlic scapes thinly sliced
    1/2 #  sugar snap peas  thinly cut  on the diagonal
    1 cup of radishes or salad turnips thinly sliced and then cut into half moons (optional)
    1 tablespoon of ginger root, finely chopped
    1 cup of coarsely chopped cilantro   

4. In the bottom of a large salad or mixing bowl, to make dressing, whisk together with ginger root:
    1 tablespoon of maple syrup or demerara sugar
    1 1/2 teaspoons toasted sesame oil
    1 tablespoon of miso paste
    1/4 cup of your favorite vinegar
    1/8 teaspoon of red pepper flakes

5.  Cut   2 lemons or limes cut into wedges for garnish

6.  Add veggies, sesame seeds and garbanzo beans and toss to coat.  Let marinate in refrigerator for at least 1/2 hour to combine flavors.

7.  Divide among six bowls, top with citrus wedges and serve chilled. 

Week 3 share by Michael Sutphin.