Informations supplémentaires
25 min.
|
452 kcal
|
easy
|
|
Printable version
1. Setup
Grate the cabbage and carrot. Slice the pepper into thin strips. Break up the cilantro stems with your hands.
2. Cook the edamame
Bring a small pot of water to a boil. Cook the edamame for 1-2 minutesin the water. Drain and rinse under cold water.
3. Toast the nuts
Heat a skillet over medium-high heat. Roast the nuts 3-4 minutes until lightly browned. Remove from the pan.
4. Make the sauce
In a bowl, whisk the sauce with 1-2 tbsp. of rice or cider vinegar.
5. Plate your dish
Toss the vegetables with the cilantro, sauce and nuts. Add salt and pepper to taste. Bon appétit!
1unitPepper(s)
1unitCarrot(s)
100gRed Cabbage
100gGreen Cabbage
120mlEdamame
1unitCilantro
45gCashews
45gSlivered Almonds
150mlSauce Mix (mayonnaise,soy sauce,maple syrup)
What you need
grate, pan, pot, strainer, bowl, whisk
452 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
50g
17%
fat
23g
35%
cholesterol
0mg
fiber
8g
32%
protein
17g
saturated
3g
15%
sodium
1608mg
67%
sugar
32g
trans
0g