Red cabbage, edamame & carrot salad with lemon & sesame dressing
A light and fresh tasting salad to enjoy all year round
About this Recipe
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.
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
Mix the sesame oil, lemon juice and sesame seeds in a small bowl to make a dressing and set aside.
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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