Crunchy Rainbow Salad With Red Cabbage, Soy and Edamame Beans
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.
- 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
- 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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