Asian slaw with chickpeas and edamame beans
- 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
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.
Make it gluten free: Use gluten-free fish sauce and sweet chilli sauce.
Nutrition Info (per serve)
Total fat 24g
–Saturated fat 3g
Dietary fibre 13g
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