Page 55 - JG Performance May 19 Recipe Book

Asian Chickpea Salad (V)
INGREDIENTS
200 grams red cabbage, shredded
200 grams white cabbage, shredded
1 large carrot, coarsely grated
400 gram tin of chickpeas in water, drained
300 grams frozen soya beans, thawed
25 grams fresh coriander, chopped, plus extra to garnish 75 grams unsalted cashews, toasted
2 tablespoons fish sauce
2 limes juiced
3 tablespoons sweet chilli sauce
SERVES: 4
TOTAL TIME: 15 Minutes
INSTRUCTIONS
Add all the salad ingredients, except the cashews, in a large bowl and mix until combined.
In a separate small bowl, whisk together the fish sauce, lime juice and chilli sauce to make the dressing,
Spoon the dressing over the salad and toss well.
Serve topped with the toasted cashews, and garnish with the extra coriander.
MACROS
CALORIES 324 PROTEIN 17 CARBS 32 FATS 15 FIBRE 11
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