MealPlanned
- Lunch
- 18 min
- Dairy-Free
- Halal
- Kosher
- Pescatarian
- Vegan
- Vegetarian
Asian slaw with edamame and peanuts
Crunchy cabbage, carrot and edamame slaw with a peanut dressing.
- Calories
- 439
- Protein
- 21 g
- Carbs
- 38 g
- Fat
- 27 g
Per serving. Makes 2 servings.
Ingredients
- 200 g Red cabbage
- 200 g White cabbage
- 2 Carrot
- 150 g Edamame, frozen
- 2 Spring onion
- 30 g Peanuts
- 10 g Fresh coriander
- 2 servings Peanut satay sauce
Contains: Cereals containing gluten, Peanuts, Soybeans. Always check the labels of what you buy.
Method
- Cook the edamame in boiling water for 3 minutes, then drain and cool under cold water.
- Finely shred both cabbages, peel and coarsely grate or julienne the carrots, and thinly slice the spring onions.
- Roughly chop the peanuts and coriander.
- Thin the satay sauce with 2–3 tablespoons of warm water so it coats the vegetables easily.
- Toss the cabbage, carrot, spring onion and edamame with the sauce and most of the coriander. Top with the peanuts and the rest of the coriander.
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