Edamame and cabbage sesame salad

Ingredients

For 1 serving

• Edamame180 g
• Cabbage135 g
• Carrots70 g
• Rice vinegar11 ml
• Soy sauce11 ml
• Sesame oil7 g

Contains: gluten, soy, sesame

In season: October – March

Method

1. Bring a small pan of water to the boil, add the edamame and cook for 3 minutes, until bright green; drain and run them under cold water until cold.
2. Meanwhile remove the outer leaves and tough core of the white cabbage and slice it into very thin strips with a sharp knife.
3. Peel the carrot and cut it into julienne or grate it on the coarse side of a grater.
4. In a small bowl whisk the rice vinegar with the soy sauce and sesame oil.
5. Toss the edamame, cabbage and carrot in a bowl, pour over the dressing and mix well, squeezing the cabbage a little so it softens.