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

More weights & measures

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

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

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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