Asian Salad recipe

Asian Salad

by Karen Lee. You can find out more about Karen’s work at thesensitivefoodiekitchen.com

More recipes can be found in her book Eat Well Live Well with The Sensitive Foodie.

Serves

6

Good for:

Lunch, Dinner

Ingredients

For the salad:

  • 130g / 1 cup edamame beans, defrosted (if frozen)
  • 2 medium carrots, grated
  • 1⁄4 medium red cabbage, finely shredded
  • 1⁄4 medium green cabbage, finely shredded
  • 1 red pepper, sliced
  • 3 spring onions, sliced on the diagonal
  • A bunch fresh coriander, roughly chopped
  • 3 tablespoons crushed peanuts or sliced almonds
  • 2 tablespoons sesame seeds

For the dressing:

  • 1 small garlic clove, grated
  • 2 teaspoons grated fresh ginger
  • 2 fat limes, juiced
  • 2 tablespoons tamari
  • 1 tablespoon maple syrup
  • 1 teaspoon sesame oil (optional)

Step by Step Instructions

Step 1

Blanch the edamame beans in a small pan of boiling water for a couple of minutes. Drain and rinse with cold water. Leave to cool.

Step 2

Combine the dressing ingredients together in a small jar, shaking well to mix.

Step 3

Place the cabbage, carrots, spring onions and red pepper into a large bowl. Scatter over the cooled edamame along with half of the coriander and half of the peanuts.

Step 4

Pour on the dressing and toss well to coat the vegetables. Scatter over the remaining coriander, peanuts and the sesame seeds.

More Recipes

Red Lentil Ragù with Spaghetti

Red Lentil Ragù with Spaghetti

Red Lentil Ragù with SpaghettiFrom Rohini Bajekal Nutrition www.rohinibajekal.comServes 2Good for: Lunch, DinnerTime: 10 mins prep 25 mins cookIngredients spaghetti (wholewheat or edamame bean) or gluten free option 1 cup split red lentils 2 tsp vegetable broth (or...

Aubergine curry

Aubergine curry

Aubergine curryby Dr Hayley Tait, author of Health on the Hob. I love the softness that comes to these aubergines; by slowly simmering them they absorb the spicy tomato juices. Delicious. Serves 4-6Good for: LunchDinnerTime: 5-10 mins prep30 mins cook Ingredients 2...

Thai Corn Salad

Thai Corn Salad

Thai corn saladby Dr Hayley Tait, author of Health on the Hob. Serves 4Good for: LunchDinnerTime: 10 min prep 4 mins cook Ingredients 4 corn on the cobs 100g green beans, sliced in half and cut into 3 100g tomatoes 1 large carrot, grated 4 cloves garlic 2 tablespoons...