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.
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