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)


  1. Place cabbage in a large mixing bowl. Add S&W® Garbanzo bean, carrots, cucumber, mint, and basil and gently toss.
  2. 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.
  3. Cover and refrigerate 30 minutes.
  4. Just before serving, sprinkle with chopped nuts if using.