Asian salad with chickpeas and edamame


Serves: 4
Time to make: 10 mins
Total cost: $12.80 / $3.20 per serve
(at time of publication)

  • 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


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.

HFG tip

Find edamame (green soybeans) in the supermarket freezer section or at Asian stores.

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