Bethany's Vegan Kitchen

This whole-food plant-based salad combines edamame, red cabbage, spring onion and carrot in a soy, ginger and peanut sauce. I really enjoyed this warm, it can also be served cold too. I paired this with some simple white rice, but it would also be perfect with Vegan Chicken Fried Rice or this Vegan Peanut Noodle Stir Fry

Serves; Four Cook time; 20 minutes

You’ll need;

1. One tablespoon of oil
2. One quarter of a red cabbage, thinly sliced (roughly 150g)
3. Three spring onions, thinly sliced (roughly 30g)
4. One tablespoon of fresh minced ginger
5. One 350g bag of frozen edamame, defrosted
6. One tablespoon of each of the following; light soy sauce, dark soy sauce, toasted sesame oil, peanut butter, vegan stir fry sauce
7. Half a teaspoon of lime juice

Method;

• Heat the tablespoon of oil in a large frying pan over a medium heat. Once it’s warmed up, add in the cabbage and fry for five minutes
• Then add in the spring onion and the ginger and give them five minutes to cook
• Next, add in the defrosted edamame and mix them through the rest of the vegetables
• Whisk together the soy sauce ,sesame oil, peanut butter, stir fry sauce, and the lime juice in a small bowl. Once combined pour the dressing over the vegetables and give everything a good mix to combine. Once everything is evenly coated in the dressing it’s ready to serve