Red cabbage with carrot & edamame beans
Serves 4
Easy
Prep:
Cook:
Serve this crunchy, colourful side dish with fish or chicken - toss with a lemon and sesame seed dressing before serving
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- 1 tbsp sesame oil
- juice 3 lemons
- 2-3 tbsp sesame seeds
- 1 small red cabbagequartered, cored and shredded (about 400g after shredding)
- 350g edamamebeans, podded
- 350g carrotcoarsely grated
- small pack corianderleaves picked and chopped
Nutrition: per serving
- kcal222
- fat10g
- saturates1g
- carbs15g
- sugars12g
- fibre11g
- protein12g
- salt0.1g
Method
step 1
Mix the sesame oil, lemon juice and sesame seeds in a small bowl to make a dressing, then set aside. Boil a large saucepan of water, add the cabbage and simmer for 3 mins. Add the edamame beans and simmer for 1 min more. Drain the vegetables and run under cold water, then toss with the grated carrot, dressing and coriander.
