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Crunchy Cabbage and Nut Salad

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Crunchy Cabbage and Nut Salad

with edamame, bell pepper, carrot, almonds and cashews

Informations supplémentaires
25 min. | 452 kcal | easy | Vegetarian | Printable version
1. Setup Grate the cabbage and carrot. Slice the pepper into thin strips. Break up the cilantro stems with your hands.
2. Cook the edamame Bring a small pot of water to a boil. Cook the edamame for 1-2 minutes. Drain and rinse under cold water.
3. Toast the nuts Heat a skillet over medium-high heat. Roast the nuts 3-4 minutes until lightly browned.
4. Make the sauce In a bowl, whisk the sauce with 1-2 tbsp. of rice or cider vinegar.
5. Plate your dish Toss the vegetables with the cilantro, sauce and nuts. Add salt and pepper to taste. Bon appétit!
1unitPepper(s)
1unitCarrot(s)
100gSliced red cabbage
100gSliced green cabbage
120mlEdamame
1unitCilantro
45gCashews
45gSlivered Almonds
150mlSauce Mix (mayonnaise,soy sauce,maple syrup)
What you need grate, pan, pot, strainer, bowl, whisk
452 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 50g
17%
fat 23g
35%
cholesterol 0mg
fiber 8g
32%
protein 17g
saturated 3g
15%
sodium 1608mg
67%
sugar 32g
trans 0g