Cook the edamame noodles according to the packet instructions, then drain and let the steam escape briefly.
Peel the carrot and cut it into thin strips. Shred the red cabbage very finely or cut it into thin strips with a sharp knife.
Carefully toast the white sesame seeds in a dry frying pan until fragrant. Toss them regularly so they don't get too dark.
Stir the almond butter with the tamari and a little warm water to make a smooth, creamy dressing.
Toss the edamame noodles loosely with the carrot, red cabbage and dressing. Finally, scatter the toasted sesame seeds over the top.
Serve in bowls straight away.
Good to know
This bowl is fresh, crunchy and pleasantly filling. I especially like it on days when things need to be quick but still fresh and balanced.
Swaps
Almond butter → cashew butter (a little milder in flavour, also with unsaturated fats); red cabbage → white cabbage (similar fibre content, usually a little milder); carrot → cucumber (fresher and more watery); sesame → chopped almonds (also provide unsaturated fats and minerals).
Allergens
Contains soya, sesame and almonds; suitable for children in fine strips that are easy to chew, and generally fine for everyday eating during pregnancy, as long as all the ingredients are fresh and handled hygienically.
