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
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
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.
