Chickpea Vietnamese Coleslaw
by Christina Meyer-Jax, Tastemaker in Residence
6 cups finely shredded Napa cabbage
1 can S&W® Garbanzo Beans (rinsed and drained)
1 cup shredded carrots
1 medium cucumber, cut into matchsticks
1/3 cup chopped fresh mint
1/3 cup fresh basil
1 Tbsp grated peeled fresh ginger
1/3 cup seasoned rice vinegar
1 Tbsp fish sauce
1 Tbsp sugar
1 tsp salt
2 Tbsp peanuts or Thai spiced cashews, toasted and chopped (optional)
- Place cabbage in a large mixing bowl. Add S&W® Garbanzo bean, carrots, cucumber, mint, and basil and gently toss.
- Combine ginger, vinegar, fish sauce, sugar, and salt. Whisk until sugar melts. Drizzle over cabbage mixture. Toss well, making sure everything gets coated with the vinaigrette.
- Cover and refrigerate 30 minutes.
- Just before serving, sprinkle with chopped nuts if using.