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
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.