Edamame Slaw with Peanut and Lime Dressing

Make edamame slaw with peanut and lime dressing, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
130 g Edamame beans, shelled (Shelled weight. In the pod, about half of what you weigh is pod.)
100 g Red cabbage
80 g Carrot
80 g Red pepper
20 g Spring onion
1 tbsp (15 g) Peanut butter (The kind that is peanuts and salt. Sweetened spreads carry more carbohydrate.)
Juice of one Lime juice
1 tbsp (15 g) Soy sauce
1 tsp (6 g) Sriracha
A handful Fresh coriander
1 to 2 tbsp, warm Water
Ingredient notes on the recipe page.

METHOD
1. Boil the edamame from frozen for four minutes, drain and cool.
2. Whisk the peanut butter, soy, sriracha and lime juice with the warm water until it is the thickness of double cream.
3. Shred the cabbage as finely as you can, grate the carrot coarsely and slice the pepper thin. Toss everything through the dressing with the edamame and spring onion and leave for five minutes so the cabbage softens.
4. Coriander over the top. It keeps overnight, and the cabbage is better for it.

Contains gluten cereals, peanuts and soya.
Ordinary soy sauce is brewed with wheat. Tamari is brewed without wheat and is a separate ingredient here.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/edamame-slaw-peanut-lime-dressing

AI-generated images illustrating the recipe.

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