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Red cabbage with carrot & edamame beans

Red cabbage with carrot & edamame beans

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A star rating of 3.5 out of 5.2 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Serve this crunchy, colourful side dish with fish or chicken - toss with a lemon and sesame seed dressing before serving

  • Gluten-free
  • Healthy
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal222
fat10g
saturates1g
carbs15g
sugars12g
fibre11g
protein12g
salt0.1g
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Ingredients

  • 1 tbsp sesame oil
  • juice 3 lemons
  • 2-3 tbsp sesame seeds
  • 1 small red cabbage , quartered, cored and shredded (about 400g after shredding)
  • 350g edamame beans, podded
  • 350g carrot , coarsely grated
  • small pack coriander , leaves picked and chopped

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.

Goes well with

Recipe from Good Food magazine, October 2014

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Overall rating

A star rating of 3.5 out of 5.2 ratings
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