Asian cabbage and chickpea salad
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.
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