Shaker Salad
  • Salad:
  • 1 15 oz can garbanzo beans, rinsed and drained
  • 1½ cups shelled, cooked edamame
  • 1½ cups shredded carrots
  • 1½ cups shredded purple cabbage
  • 1½ cups cooked bulgar
  • 8-10 cloves garlic, roasted (optional)
  • ½ cup slivered almonds
Carrot-Ginger Dressing:
  • 2 carrots, shredded (about ½ cup)
  • 2 tbsp mirin
  • 2 tbsp rice vinegar
  • 2 tbsp canola oil (or any kind of oil: walnut, sesame, etc.)
  • 1 tbsp soy sauce
  • 1 tbsp dijon mustard
  • 1 tbsp grated fresh ginger root (I used the jarred ginger)
  1. Cook bulgar. Bring 2 cups of water to a boil, add one cup of bulgar, turn off heat, cover pan and let sit for 10-15 minutes while you assemble the rest of the salad. Drain any access water. (Bulgar doubles when it's cooked, so you should end up with about two cups.)
  2. Put garlic in oven proof dish, add a splash of olive oil and roast at 375 degrees for about 15 minutes.
  3. Cook edamame according to package directions.
  4. Shred the purple cabbage and carrots. (I buy already shredded, organic carrots)
  5. Throw everything in a large mixing bowl.
  6. To make the salad dressing, put ingredients in a blender or food processor and puree.
  7. Add dressing to salad and toss. Refrigerate. This salad stays good for a couple of days.
Matt put a couple tablespoons of Mexican style hot pepper sauce on his, just enough to make him sweat.
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