Crunchy Rainbow Salad with Red Cabbage, Soy and Edamame Beans
Edamame beans are young soy beans , and are available fresh or frozen. In this vegetarian recipe, they’re combine with dried soy beans (a Future 50 ingredient) plus an array of brightly coloured veggies to create a rainbow salad brimming with goodness.
Feeds
4Person
Preparation time
240Min.
easy
Ingredients
- 200 g fermented black soy beans
- 2 Knorr vegetable stock pots (dissolved in 800ml hot water)
- 100 g edamame beans
- 10 ml olive oil
- 50 g packet Knorr Brown Onion Soup
- 100 ml Knorr Light Yoghurt & Herb Salad Dressing
- 10 g fresh coriander, finely chopped
- 15 ml lemon juice
- Zest of 1 lemon
- 2 baby red cabbages, thinly sliced
- 2 carrots, julienne / spiralized
- 4 baby cucumbers, peeled into ribbons
- 2 spring onions, finely sliced at an angle
- 100 g edamame beans, blanched
- 2 radishes, thinly sliced
- 20 g fresh coriander, picked
Preparation method
Nutrition
- Vegetarian
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