Edamame Bean Salad with Beetroot
Servings: 4
Ingredients
- 200 g red cabbage thinly sliced
- 200 g beetroot slices drained, and cut into batons - I used Haywards
- 50 g walnuts broken into smaller pieces
- 2-3 carrots medium, cut into matchsticks
- 1 red onion medium, thinly sliced into half moons
- 1 tbsp groundnut oil
- 1 tbsp wine vinegar red or white are both fine
- 1 tbsp honey clear, runny
- 100 g edamame beans soya beans, frozen
- salt and pepper to taste
Instructions
- In a large bowl, place the red cabbage, beetroot, walnut, carrot and red onion.
- In a small jug, make the dressing by mixing the groundnut oil, wine vinegar and clear honey. Mix with a fork or small whisk.
- Pour the dressing over the salad ingredients and combine throughout. Refrigerate and cover if not serving right away.
- When ready to serve, cook the soya beans either by boiling or microwaving for a few minutes according to pack instructions. Once cooked, cool the beans down in cold water and drain. Scatter the cold beans on top of the salad vegetables and serve.