Red cabbage, edamame & carrot salad with lemon & sesame dressing

A light and fresh tasting salad to enjoy all year round


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


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.


Sesame seeds and sesame oil have anti-inflammatory properties and contain important nutrients such as vitamin B6 and vitamin E.

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