Asian cabbage and chickpea salad

Print Recipe
Total Time 15 minutes
Course Salad
Servings 4

Ingredients

  • 2 ½ cups red cabbage shredded
  • 2 ½ cups white cabbage shredded
  • 1 carrot coarsely grated
  • 400 g canned chickpeas drained
  • 300 g frozen edamame beans thawed
  • ¼ cup Fresh coriander chopped, plus extra sprigs to garnish
  • ½ cup unsalted cashews toasted.

Dressing

  • 2 tbsp fish sauce
  • 2 lime juice
  • 3 tbsp sweet chilli sauce

Instructions
 

  • Combine all the salad ingredients, except the cashews, in a large bowl.
  • In a small bowl, whisk together the dressing ingredients, then add to the salad and toss well. Serve topped with the toasted cashews, garnished with the extra coriander sprigs.
Tried this recipe?Let us know how it was!