Asian slaw with chickpeas and edamame beans
Ingredients
- 500g bag red cabbage slaw
- 400g can chickpeas in spring water, drained
- 3 cups edamame beans, defrosted
- 1 cup (large handful) fresh coriander, chopped
- 2 tablespoons fish sauce
- 4 tablespoons lime juice
- 3 tablespoons sweet chilli sauce
- ¾ cup unsalted cashew nuts
Instructions
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.
Nutrition Info (per serve)
Kilojoules 2060kJ
Calories 492cal
Protein 27g
Total fat 24g
Saturated fat 3g
Carbohydrates 40g
Sugars 13g
Dietary fibre 13g
Sodium 580mg
Calcium 120mg
Iron 5mg
Variations
Make it gluten free: Use gluten-free fish sauce and sweet chilli sauce.
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Photographer: Devin Hart
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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