Vegan edamame salad with peanut

Vegan edamame salad with peanut: crunchy red cabbage, carrots, edamame and a creamy dressing made with peanut butter, lime and soy sauce.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 5 min
• Total time: 20 min
• Calories: 380 kcal per serving
• Protein: 24 g
• Fat: 22 g
• Carbs: 18 g

Ingredients

• 250 g edamame
• 200 g red cabbage
• 2 carrots
• 3 tbsp peanut butter
• 1 unwaxed lime
• 2 tbsp soy sauce

Method

You’ll need: chopping board · knife · mixing bowl · sieve · grater

1. Bring water to the boil, add the edamame and cook briefly until hot and tender. Then drain well and leave to cool slightly.
2. Cut the red cabbage into fine strips and coarsely grate the carrots. That way the salad is even and pleasant to eat later.
3. Squeeze the lime. Stir the juice with the peanut butter and soy sauce into a creamy dressing.
4. Put the edamame, red cabbage and carrots in a large bowl. Mix everything with the dressing until the veg is well coated.
5. Leave the salad to stand briefly so the flavours come together. Stir again before serving if needed.
6. Serve the vegan edamame salad with peanut straight from the bowl or well chilled as a fresh side.

Good to know

A salad like this is quietly satisfying and still stays fresh. What I especially like is the contrast between creaminess, crunch and acidity.

Swaps

Peanut butter → almond butter (more vitamin E; contains tree nuts) | soy sauce → tamari (gluten-free, similarly savoury) | red cabbage → white cabbage (milder, also contains fibre) | lime → lemon (also provides vitamin C)

Allergens

Contains soya and peanuts; for children only serve in a suitable texture and avoid with known allergies, and during pregnancy the ingredients are usually unproblematic as long as they're well washed and handled hygienically. Contains: gluten (soy sauce).

Dairy-free recipes