Save to your scrapbook
Red cabbage, edamame and salmon soba noodle salad
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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.
This recipe appeared in Waitrose Health, Autumn 2018 issue
Typical values per serving:
This recipe was first published in September 2018.