The lunch edit 943

Edamame Slaw with Peanut and Lime Dressing

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

1 serving · 11 ingredients · 4 steps

Download all 7 slides

1080 × 1350 PNGs + the full recipe and a caption

Download caption separately

Edamame Slaw with Peanut and Lime Dressing, plated and ready to serve. — The finished recipe. Edamame Slaw with Peanut and Lime Dressing

Ingredients 1 to 6 for edamame slaw with peanut and lime dressing arranged separately on a dark worktop. — Ingredients 1 to 6. 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.)

Ingredients 7 to 11 for edamame slaw with peanut and lime dressing arranged separately on a dark worktop. — Ingredients 7 to 11. 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

Edamame Slaw with Peanut and Lime Dressing, preparation step 1: Boil the edamame from frozen for four minutes, drain and cool. — Step 1. Boil the edamame from frozen for four minutes, drain and cool.

Edamame Slaw with Peanut and Lime Dressing, preparation step 2: Whisk the peanut butter, soy, sriracha and lime juice with the warm water until it is the thickness of double cream. — Step 2. Whisk the peanut butter, soy, sriracha and lime juice with the warm water until it is the thickness of double cream.

Edamame Slaw with Peanut and Lime Dressing, preparation step 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. — Step 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.

The finished edamame slaw with peanut and lime dressing. — Step 4. Coriander over the top. It keeps overnight, and the cabbage is better for it.

01 / 07

Swipe or scroll through the recipe

01 ↓02 ↓03 ↓04 ↓05 ↓06 ↓07 ↓