Description
You will need a Spiralizer to make this recipe.
Ingredients
- 1 Onion (red) thinly sliced
- 1 TBSP Sugar
- 1 1/2 tsp Salt
- 1 tsp Mustard Seed
- 1/2 cup Red Wine Vinegar
- 2 seedless Cucumbers, chilled and spiralized
- 2 large Carrots, peel the skin, and keep peeling to create think strips
- 1 can of Chickpeas, rinsed and drained
- 1 tsp Salt
- 2 TBSP Seasoned Rice Vinegar
- 1 TBSP Lemon juice
- 1 tsp Sesame Oil
- Salt and Pepper to taste
Instructions
- To make the pickled onion: 1 TBSP sugar, 1 1/2 tsp Salt, 1 tsp Mustard Seed, 1/2 cup Red Wine Vinegar in a small saucepan. Stir and heat until sugar and salt dissolve. Remove from heat. And add Onion (red) thinly sliced. Refrigerate for 1 hour.
- Meanwhile, use the spiralizer and create cucumbers into spirals. Then, put on a few paper towels and sprinkle with 1 tsp salt. Let sit for 20 minutes.
- Use the peeler of the skin on the carrots. Then, continue to peel the carrot to make think ribbon-like carrot shapes. Put aside.
- In a small bowl, whisk (Affiliate Link) 2 TBSP Seasoned Rice Vinegar, 1 TBSP Lemon juice, and 1 tsp Sesame Oil, salt, and pepper to taste.
- After the cucumber is drained, squeeze and place it in the bowl with the carrots, pickled red onion, and chickpeas. Drizzle and toss the mixture with the salad dressing.
- Serve immediately.
- Prep Time: 1 hour 20 minutes
- Cook Time: 5 minutes
- Category: salad
- Method: no cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 172.61 kcal
- Sugar: 11.37 g
- Sodium: 763.06 mg
- Fat: 3.2 g
- Saturated Fat: 0.4 g
- Trans Fat: 0.0 g
- Carbohydrates: 30.67 g
- Fiber: 6.62 g
- Protein: 6.39 g
- Cholesterol: 0.0 mg