Name: Red cabbage with carrot & edamame beans
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
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

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Red cabbage with carrot & edamame beans

Red cabbage with carrot & edamame beans

Katy Gilhooly

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Serves 4

Easy

Prep: 15 mins

Cook: 5 mins

A star rating of 3.5 out of 5.2 ratingsRate

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

Gluten-free

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

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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.

Recipe from Good Food magazine, October 2014

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A star rating of 3.5 out of 5.2 ratings

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