Asian slaw with chickpeas and edamame beans

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

Photographer: Devin Hart

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Serves: 4

Time to make: 10 mins

Ingredients

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500g bag red cabbage slaw
400g can chickpeagarbanzoXsgarbanzosX in spring water, drained
3 cups edamame beans, defrosted
1 cup (large handful) fresh coriandercilantroX, chopped
2 tablespoons fish sauce
4 tablespoons lime juice
3 tablespoons sweet chilli sauce
¾ cup unsalted cashew nuts

Instructions

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1 In a large bowl combine slaw, chickpeas, edamame and coriander.

2 In a jar with a lid combine fish sauce, lime juice and sweet chilli sauce. Shake to combine. Add to slaw ingredients and toss well. Top with cashew nuts and serve.

Variations

Make it gluten free: Use gluten-free fish sauce and sweet chilli sauce.

Nutrition Info (per serve)

Calories 492 cal

Kilojoules 2060 kJ

Protein 27 g

Total fat 24 g

Saturated fat 3 g

Carbohydrates 40 g

Sugar 13 g

Dietary fibre 13 g

Sodium 580 mg

Calcium 120 mg

Iron 5 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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