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Crunchy Rainbow Salad With Red Cabbage, Soy and Edamame Beans

Crunchy Rainbow Salad With Red Cabbage, Soy and Edamame Beans

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Edamame beans are young soy beans , and are available fresh or frozen. In this vegetarian recipe, they’re combine with dried soy beans (a Future 50 ingredient) plus an array of brightly coloured veggies to create a rainbow salad brimming with goodness.

Preparation time


200 g soy beans
2 Knorr vegetable stock pots (dissolved in 800ml hot water)
100 g edamame beans
10 ml olive oil
1 packet Knorr brown onion soup
100 ml Knorr Light Yoghurt & herb salad dressing
10 g fresh coriander, finely chopped
15 ml lemon juice
Zest of 1 lemon
2 baby red cabbages, thinly sliced
2 carrots, julienne / spiralized
4 baby cucumbers, peeled into ribbons
2 spring onions, finely sliced at an angle
100 g edamame beans, blanched
2 radishes, thinly sliced
20 g fresh coriander, picked

Preparation method

Soak the soy beans in water overnight.
After soaking, rinse them under cold water.
Put the beans into a pot with the Knorr vegetable stock. Bring to the boil, skimming off the foam that will form at the top, then turn down to a simmer. Allow to cook for 3 hours, until tender, but still have a bite. Top up with more water if need be.
Strain and put aside to cool.
Preheat the oven to 190C.
Toss the edamame beans in the olive oil, and then toss them through the Knorr Brown Onion Soup. Place them on a baking tray and roast in the oven for 20-30 minutes tossing every 10 minutes, until crunchy.
Put aside to cool.
In a bowl, whisk together the Knorr Light Yoghurt and Herb Salad Dressing, chopped coriander, lemon juice & zest.
Prepare all the vegetables and split them evenly between 4 bowls.
Add the cooked soy beans, crispy edamame, and finish by drizzling over the Knorr Light Yoghurt & Herb Salad Dressing.


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