

Asian slaw with chickpeas and edamame beans
Ingredients
- 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
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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.
Variations
Make it gluten free: Use gluten-free fish sauce and sweet chilli sauce.
Nutrition Info (per serve)
-
Calories 492cal
-
Kilojoules 2060kJ
-
Protein 27g
-
Total fat 24g
-
–Saturated fat 3g
-
Carbohydrates 40g
-
–Sugars 13g
-
Dietary fibre 13g
-
Sodium 580mg
-
Calcium 120mg
-
Iron 5mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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