thai veggie & chickpea salad (Edit recipe)

I love pairing this salad with pork or fish & making into lettuce wraps.

10 minutes

30 minutes

Difficulty:

Intermediate

This is our estimate based on online research.
Calories:	396
Fat:	18 g
Carbohydrates:	57 g
Protein:	14 g
Cholesterol:	0 g
Sodium:	503 mg
Fiber:	12 g
Sugars:	9 g
Calculated per serving.

by ericatangeman

Serves: 6

Ingredients

1 head Red Cabbage, shredded
10 - 12 oz Broccoli Slaw
1 Avocado Oil
1 Salt and Pepper
8 oz Snow Peas, or sugar snap peas
1 cup Mango, fresh or frozen
15 oz Chickpeas, drained & rinsed
0.5 cup Water Chestnuts, chopped
0.25 - 0.5 cup Almonds, or nut of choice, chopped
0.25 cup Cilantro, finely chopped

nut butter sauce

0.25 cup Almond Butter, or nut butter of choice
2 Tbsp Lakanto Classic Monkfruit Sweetener (with Allulose)
2 Tbsp Coconut Aminos
1 Tbsp White Miso Paste
1 tsp Apple Cider Vinegar
1 tsp Lime Juice
0.5 tsp Garlic Powder
0.5 tsp Onion Powder
0.5 pinch ground Ginger
2 Tbsp Lakanto Classic Monkfruit Sweetener (with Allulose)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

preheat oven to 400.
add cabbage & slaw to a sheet pan & mix with oil, salt, & pepper.
bake for 20-25 minutes.
poke a few holes in the snow or sugar snap pea bag & microwave for 2-3 minutes.
while veggies are cooking, whisk together all ingredients for nut butter sauce.
once veggies are finished, allow to cool completely.
in a large bowl, combine veggies, chickpeas, water chestnuts, mangos, almonds, cilantro, & sauce.
serve warm or cold (refrigerate for at least 1-2 hrs) with a protein.