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