Mobile-nav
Menu
Bbc-logo Starburst Visit Homepage >

Red cabbage with carrot & edamame beans

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
  • Serves 4
  • Easy
  • Calories 222
  • Carbohydrates 15
  • Saturated Fat 1
  • Sugar 12
  • Protein 12
  • Fat 10
  • Fibre 11
  • Salt 0.1

Nutrition per serving

  • Calories 222
  • Carbohydrates 15
  • Saturated Fat 1
  • Sugar 12
  • Protein 12
  • Fat 10
  • Fibre 11
  • Salt 0.1

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.

Suggested recipes from this collection...