Asian salad with chickpeas and edamame
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Time to make:
$3.20 per serve
(at time of publication)
Full ingredients list:
400g bag coleslaw
400g can no-added-salt chickpeas, rinsed, drained
3 cups shelled edamame, thawed (see tip)
1 cup coriander leaves
2 tablespoons fish sauce
4 tablespoons lime juice
3 tablespoons sweet chilli sauce
3/4 cup unsalted roasted cashews
Nutritional information (per serve)
Instructions and steps:
Step 1 Combine coleslaw, chickpeas, edamame and coriander leaves in a large salad bowl.
Step 2 Put fish sauce, lime juice and sweet chilli sauce in a jar; seal jar tightly and shake well to combine dressing. Add dressing to salad bowl and toss well.
Step 3 Transfer Asian salad to a large serving platter or divide among
Step 4 plates. Scatter roasted cashews over salad and serve.
Find edamame (green soybeans) in the supermarket freezer section or at Asian stores.
About this recipe
First published: December 2014