zoom Red cabbage, edamame and salmon soba noodle salad

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    Red cabbage, edamame and salmon soba noodle salad

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    Red cabbage, edamame and salmon soba noodle salad

    • Preparation time: 15 minutes, plus chilling
    • Cooking time: 10 minutes
    • Total time: 25 minutes, plus chilling

    Serves: 4


    red cabbage (about 200g), finely shredded
    1 small red onion, very thinly sliced
    3 tbsp raw apple cider vinegar
    200g soba noodles
    150g frozen edamame beans
    1½ tsp reduced salt soy sauce
    1 tsp toasted sesame oil
    1 tbsp Cooks’ Ingredients black sesame seeds
    160g pack hot smoked salmon with teriyaki
    1 tbsp chopped fresh dill leaves 


    1. Mix the cabbage, onion and vinegar in a large bowl. Cover and chill for at least 30 minutes or preferably overnight.

    2. Cook the noodles in a large saucepan of boiling water for 3 minutes. Add the frozen edamame and cook for 2-3 minutes more until both are tender. Drain, then cool under cold running water; drain again and tip into a serving bowl.

    3. Add the cabbage mixture, soy sauce, sesame oil and sesame seeds and stir until well mixed. Gently fold in the salmon flakes and scatter over the dill to serve. 


    Soba noodles made from 100 per cent buckwheat have a lovely nutty flavour, but egg or rice noodles can also be used in this recipe. 

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    This recipe appeared in Waitrose Health, Autumn 2018 issue


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