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Red cabbage salad with nori and ginger
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Serves: 4-6 as a side
200g frozen edamame beans
2 tbsp sesame seeds
2 tsp finely grated ginger
1½ tbsp Japanese rice vinegar
2 tbsp mayonnaise
2 tbsp toasted sesame oil
1 tbsp light soy sauce
1 tbsp mirin
400g red cabbage, very finely sliced
4 salad onions, finely sliced
1 punnet salad cress, snipped
28g coriander, chopped
1 sheet sushi nori
1. Blanch the edamame in boiling water for 2 minutes. Drain in a colander and refresh under cool water; drain. Put the sesame seeds in a dry frying pan set over a low-medium heat. Gently toast until golden, shaking the pan often; set aside.
2. To make the dressing, whisk together the ginger, vinegar, mayonnaise, sesame oil, soy sauce and mirin; season. In a large serving bowl, toss together the red cabbage, salad onion, cress, coriander and edamame. Add the dressing and toss through to coat.
3. Using clean scissors, snip the sushi nori sheet into 3 even pieces. Layer the pieces on top of each other and snip crossways to create fine, short strips. Toss ½ through the salad with ½ the toasted sesame seeds. Scatter the remaining sushi strips and toasted sesame seeds over the salad to serve.
This recipe first appeared in Waitrose & Partners Food, December 2018 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
Per serving (4) 1115kJ
This recipe was first published in November 2018.