Madeleine Pierard
May 1, 20211 min
This slaw - (edamame beans, red cabbage, micro greens, nori, coriander, spring onions and sesame seeds with a beautiful gingery Japanese dressing) goes beautifully with salmon, tofu, prawns, seared miso beef, sticky pork.... you get my drift! It's so fresh and gorgeous and the crunch of the salad together with rice and melty protein is something you'll want to keep emulating!
INGREDIENTS:
200g frozen edamame beans
2 Tbsp toasted sesame seeds (black or white)
2 tsp finely grated ginger
1 ½ Tbsp rice vinegar
2 Tbsp mayonnaise
2 Tbsp sesame oil
1 Tbsp soy sauce
1 Tbsp mirin
400g red cabbage, sliced very finely
4 spring onions, sliced
1 punnet salad cress or micro greens
A bunch of coriander, chopped
A sheet of nori, cut in to three strips and snipped in to thin snippets
METHOD:
Blanch the edamame by boiling for 2 mins then running under cold water.
Whisk the ginger, rice vinegar, mayo, sesame oil, soy sauce and Mirin together, and season with salt and pepper.
Toss dressing through the other ingredients and top with extra sesame seeds
Can't find microgreens or edamame (for example)? Worry not! Excellent additions or substitutions include peas, shredded carrot, shredded mooli, mange tout, chives, rocket... to name a few :) You may notice I didn't have micro greens OR sesame seeds in the photo above... there's one below though, when I had remembered to do the shopping.
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