Crunchy Cabbage Salad
with Crispy Edamame and Clementine Ginger Dressing
This crunchy cabbage salad is light, refreshing and oh so satisfying! Filled with flavours like umami ginger, bright clementine and toasted sesame, it's an easy and delicious way to add more veggies to any meal.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Clementine
⅓ cup
Edamame
(Contains Soy)
1 tbsp
Sesame Oil
(Contains Sesame)
113 g
Red Cabbage, shredded
113 g
Carrot, julienned
1 tbsp
Sesame Seeds
(Contains Sesame)
1 tbsp
Rice Vinegar
(Contains Sulphites)
60 mL
Ginger-Garlic Puree
(Contains Soy, Wheat)
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
Before starting, wash and dry all produce. Zest, then juice one clementine. Peel remaining clementine into segments, then halve. Heat a large non-stick pan over medium-high heat. When hot, add the sesame seeds to the dry pan. Toast, stirring, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
Reheat the same pan from step 1 over medium-high heat. When hot, add half the sesame oil, then edamame.Cook, stirring occasionally, until edamame are lightly browned, 5-6 min. Season with salt and pepper.Remove from heat, then transfer veggies to a plate.
To a large bowl, add 2 tbsp clementine juice, clementine zest, 2 tbsp ginger sauce, 1 tsp rice vinegar and remaining sesame oil , then whisk to combine. Add cabbage and carrots, then gently massage into the dressing.
Add edamame, clementines and half the sesame seeds to the bowl with the dressing, then toss to combine. Season with salt and pepper to taste. Divide salad between plates, then sprinkle with remaining sesame seeds.
