thai veggie & chickpea salad (Edit recipe)

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

PREP TIME

10 minutes

COOK TIME

30 minutes

INGREDIENTS

22

Serves: 6

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Ingredients

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Process

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

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About This Recipe

Show nutritional information
This is our estimate based on online research.
Calories:414
Fat:16 g
Carbohydrates:63 g
Protein:16 g
Cholesterol:0 g
Sodium:316 mg
Fiber:14 g
Sugars:18 g
Sugar Alcohol:0 g
Calculated per serving.
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