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Peanut Carrot Cabbage Edamame

Shredded Rainbow Salad with Edamame


  • Author: Michelle Minnaar
  • Prep Time: 30 minutes
  • Cook Time: 5 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings 1x
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Ingredients

  • 600g (1½lb) frozen edamame
  • ½ red cabbage, grated
  • 4 large carrots, peeled and grated
  • 12 spring onions, washed and finely sliced
  • 125ml (½ cup) coriander, washed and finely chopped
  • 125ml (½ cup) dried salted peanuts
  • 60ml (4 tbsp) honey
  • 60ml (4 tbsp) oil
  • 60ml (4 tbsp) rice vinegar
  • 30ml (2 tbsp) soy sauce
  • 15ml (1 tbsp) sesame oil
  • 15ml (1 tbsp) fresh ginger, finely grated
  • 5ml (1 tsp) chilli sauce
  • 1 garlic clove, crushed

Instructions

  1. Boil the frozen edamame for 5 minutes in salted water then drain. Set aside to cool while you prep the other vegetables.
  2. Mix the cabbage, carrots, onions, coriander, peanuts and edamame in a large bowl.
  3. In a small bowl, mix the salad dressing ingredients together, i.e. honey, oils, vinegar, soy sauce, ginger, chilli sauce and garlic.
  4. Pour the dressing over the salad, give it a good stir and serve immediately.

Notes

  • If you are gluten intolerant please use tamari instead of soy sauce
  • Category: Salad
  • Method: Boil
  • Cuisine: Japanese

Nutrition

  • Serving Size: 1 serving
  • Calories: 419
  • Sugar: 17.1 g
  • Sodium: 1328 mg
  • Fat: 24.8 g
  • Saturated Fat: 3.2 g
  • Carbohydrates: 35 g
  • Fiber: 7.7 g
  • Protein: 18.6 g