 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
|
You need only a little dressing for the slaw because the cabbage releases moisture as it sits. Ingredients:
1/4 cup fat-free plain yogurt |
1 tablespoon cider vinegar |
1 tablespoon water |
1/4 teaspoon kosher salt |
freshly ground black pepper |
1 (15-oz) can low-sodium chickpeas, rinsed and drained |
2 1/2 cups sliced packed green cabbage |
2 stalks celery, thinly sliced |
2 carrots, peeled with a vegetable peeler into strips or thinly sliced, or 2 cups shredded carrots |
2 tablespoons sesame seeds, toasted |
Directions:
1. In a medium bowl, stir together the yogurt, vinegar, water, salt, and pepper to taste. Add the chickpeas, cabbage, celery, and carrots; toss to combine. Sprinkle with sesame seeds.
2. Transfer slaw to a plastic food-storage bag or 2 portable containers. Refrigerate at least 4 hours before serving; slaw keeps up to 3 days.
|
|