Asian cabbage, chickpea and edamame salad

Author: Jess Moulds - BSc Human Nutrition, Master of Dietetics, NZ Registered Dietitian, Sports Nutritionist

Photographer: Devin Hart

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Try this crunchy vegetarian salad that is both gluten and dairy free.

Serves: 4

Time to make: 15 mins

Hands-on time: 15 mins

Ingredients

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2 1/2 cups red cabbage, shredded
2 1/2 cups white cabbage, shredded
1 large carrot, coarsely grated
400g can chickpeagarbanzoXsgarbanzosX in water, drained
300g frozen edamame beans, thawed
1/4 cup fresh coriandercilantroX, chopped, plus extra sprigs to garnish
1/2 cup unsalted cashews, toasted

For the dressing
2 tablespoons fish sauce
Juice 2 limes
3 tablespoons sweet chilli sauce

Instructions

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1 Combine all the salad ingredients, except the cashews, in a large bowl.

2 In a small bowl, whisk together the dressing ingredients, then add to the salad and toss well. Serve topped with the toasted cashews, garnished with the extra coriander sprigs.

Nutrition Info (per serve)

Calories 324 cal

Kilojoules 1356 kJ

Protein 16.6 g

Total fat 15 g

Saturated fat 2.7 g

Carbohydrates 31.8 g

Sugar 12.9 g

Dietary fibre 10.9 g

Sodium 788 mg

Calcium 149 mg

Iron 4.4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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