Asian cabbage and chickpea salad

Total Time 15 minutes
Course Salad
Servings 4


  • 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.


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


  • 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.


Calories: 324kcalCarbohydrates: 32gProtein: 17gFat: 15gSodium: 788mgFiber: 11gCalcium: 149mg
Tried this recipe?Let us know how it was!