Red cabbage, edamame & carrot salad with lemon & sesame dressing
A light and fresh tasting salad to enjoy all year round
Introduction
About this Recipe
By: Amanda
You can find shelled edamame, or soy beans in the frozen section of major supermarkets and may like to use them as an alternative to peas or broad beans.
4 servings
Ingredients
Step by Step Instructions
- 1 tbsp sesame oil
- Juice of 2 large lemons
- 2-3 tbsp sesame seeds
- 350g red cabbage (1/2 red cabbage), finely sliced
- 350g shelled edamame beans
- 350g carrots, coarsely grated
- Large handful of fresh coriander leaves
Step 1
Mix the sesame oil, lemon juice and sesame seeds in a small bowl to make a dressing and set aside.
Step 2
Steam the edamame beans and cabbage for 1 minute over a pan of boiling water, then rinse immediately under cold, running water. (If using frozen soy beans, steam them for 3 minutes, before adding the red cabbage for a final minute of cooking). Drain well and toss with the grated carrot and the dressing, before serving sprinkled with fresh coriander leaves.
Nutrition
Sesame seeds and sesame oil have anti-inflammatory properties and contain important nutrients such as vitamin B6 and vitamin E.
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