Ingredients
Units
Scale
- 600g (1 1/2lb) frozen edamame
- 1/2 red cabbage, grated
- 4 large carrots, peeled and grated
- 12 spring onions, washed and finely sliced
- 125ml (1/2 cup) coriander, washed and finely chopped
- 125ml (1/2 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
- Boil the frozen edamame for 5 minutes in salted water then drain. Set aside to cool while you prep the other vegetables.
- Mix the cabbage, carrots, onions, coriander, peanuts and edamame in a large bowl.
- In a small bowl, mix the salad dressing ingredients together, i.e. honey, oils, vinegar, soy sauce, ginger, chilli sauce and garlic.
- 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
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- 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