Asian slaw with chickpeas and edamame beans
Nutrition Info.(per serve)
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
3/4 cup unsalted cashew nuts
Total fat 24g
Saturated fat 3g
Dietary fibre 13g
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.
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