Meal Prep Edamame, Red Cabbage & Peanut Salad
Creamy, crunchy edamame and red cabbage salad in a peanut, ginger, tamari and lime dressing - 34g of protein and 15g of fibre per serve.
34g protein / serving
20 min
Serves 2
Recipe from TikTok by emilymaun_nutrition
Ingredients
- frozen edamame2 cups (300 g)
- garlic1 clove, minced (5 g)
- ginger8 g, finely grated
- lime juicejuice of 1 lime
- toasted sesame oil1 tbsp (15 ml)
- tamari (low-sodium soy sauce)2 tbsp (30 ml)
- maple syrup1 tsp (7 g)
- red cabbage150 g, shredded
- carrot1, julienned (70 g)
- little gem lettuce8 leaves, shredded (80 g)
- cucumber1/4, diced (120 g)
- spring onions2, sliced (30 g)
- fresh coriandera handful, chopped
- peanut butter1/4 cup (65 g)
- water3 tbsp (45 ml)
Method
Steam or boil the edamame for a couple of minutes to defrost; set aside to cool.
Prepare the salad ingredients: shred the cabbage, julienne the carrot, shred the lettuce, dice the cucumber, slice the spring onions and chop the coriander.
Whisk the peanut butter, water, garlic, ginger, lime juice, sesame oil, tamari and maple syrup until smooth (blending is easier).
Add all salad ingredients to a bowl and mix.
Add the dressing when ready to eat; store dressing separately. Keeps 3 days in the fridge.