Red cabbage with carrot & edamame beans
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Red cabbage with carrot & edamame beans

By Katy Gilhooly

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

  • Prep:15 mins
    Cook:5 mins
  • Serves 4
  • Easy

Nutrition per serving

  • 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 carrots, coarsely grated
  • 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.

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