Red cabbage with carrot & edamame beans
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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
| Nutrient | Unit |
|---|---|
| kcal | 222 |
| fat | 10g |
| saturates | 1g |
| carbs | 15g |
| sugars | 12g |
| fibre | 11g |
| protein | 12g |
| salt | 0.1g |
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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