Red cabbage with carrot & edamame beans

Red cabbage with carrot & edamame beans

By Katy Gilhooly
  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)
By
Magazine subscription – 5 issues for £5

Prep: 15 mins Cook: 5 mins

Easy

Serves 4
Serve this crunchy, colourful side dish with fish or chicken - toss with a lemon and sesame seed dressing before serving

Nutrition and extra info

  • Healthy
  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal222
  • fat10g
  • saturates1g
  • carbs15g
  • sugars12g
  • fibre11g
  • protein12g
  • salt0.1g
Save to My Good Food
Please sign in or register to save recipes.
Print

Ingredients

  • 1 tbsp sesame oil
  • juice 3 lemons
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2-3 tbsp sesame seeds
  • 1 small red cabbage, quartered, cored and shredded (about 400g after shredding)
    Red cabbage on a plate

    Red cabbage

    red cab-idge

    A favourite winter vegetable served hot with roasted game birds but equally good as a colourful…

  • 350g edamame beans, podded
  • 350g carrot, coarsely grated
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • small pack coriander, leaves picked and chopped

Method

  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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
memmarmite
28th Feb, 2017
2.55
I happened across this recipe while challenging myself to find ways to achieve 10-a-day on an NHS bursary. I already had the sesame oil and seeds and opted to use bottled lemon juice. Left out the coriander as it is the devil's parsley. Bought 600g of frozen soya beans and used half of them. My cabbage was 80p and big enough to keep half to make the recipe again. I got a 1kg bag of value carrots for 45p and used the other two thirds to make the spiced carrot and lentil soup found elsewhere on this site. If split into four portions as suggested this cost me around 50p a portion. Four makes massive portions, I'd be more inclined to suggest five or six. Nice mix of veg, ratios are good and it looks colourful and appealing. Very easy prep. I have real issues with the dressing - even being conservative with the lemon it is VERY lemon-heavy, to the point where I can't taste anything else. The salad smells strongly of toasted sesame and I'm hoping the flavours will round overnight in the fridge. I really really want to like this but it is just too lemony for me. I will make it again (not least because I have half a cabbage in the fridge that wants using) but I will be making a different dressing. I'm having this for lunch tomorrow with some baked marinated tofu.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.