Crunchy Cabbage Salad as an extra
Serves 2
This crunchy cabbage salad is light, refreshing and oh so satisfying! Filled with flavours like umami ginger, bright clementine and toasted sesame, it's an easy and delicious way to add more veggies to any meal.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Clementine
56 g
Edamame
(Contains: Soy)
1 tbsp
Sesame Oil
(Contains: Sesame)
113 g
Red Cabbage, shredded
113 g
Carrot, julienned
1 tbsp
Sesame Seeds
(Contains: Sesame)
1 tbsp
Seasoned Rice Vinegar
(Contains: Sulphites May contain traces of: Mustard, Sesame, Soy, Sulphites, Wheat, Egg, Fish, Milk)
4 tbsp
Ginger Sauce
(Contains: Soy, Wheat May contain traces of: Mustard, Sesame, Sulphites, Egg, Fish, Milk, Crustaceans)
Not included in your delivery
0.13 tsp
Pepper*
0.13 tsp
Salt*
Nutrition Values
Cooking Steps
- Zest, then juice one clementine. Peel remaining clementine into segments, then halve.
- Heat a large non-stick pan over medium-high heat. When hot, add the sesame seeds to the dry pan. Toast, stirring, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
- Reheat the same pan from step 1 over medium-high heat. When hot, add half the sesame oil, then edamame.
- Cook, stirring occasionally, until edamame are lightly browned, 5-6 min. Season with salt and pepper.
- Remove from heat, then transfer veggies to a plate.
- To a large bowl, add 2 tbsp clementine juice, clementine zest, 2 tbsp ginger sauce, 1 tsp rice vinegar and remaining sesame oil , then whisk to combine.
- Add cabbage and carrots, then gently massage into the dressing.
- Add edamame, clementines and half the sesame seeds to the bowl with the dressing, then toss to combine.
- Season with salt and pepper to taste.
- Divide salad between plates, then sprinkle with remaining sesame seeds.
