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Red cabbage, edamame and salmon soba noodle salad
A fabulously simple, satisfying and healthy recipe to add to your repertoire. Black sesame seeds are widely used in Asian cooking, with just a sprinkle adding nutty flavour and making a great-looking garnish.
Serves4
CourseLunch
Prepare15 mins
Cook10 mins
Total time25 mins
Ingredients
200g red cabbage, 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 fresh dill leaves, chopped
Method
Mix the cabbage, onion and vinegar in a large bowl. Cover and chill for at least 30 minutes or preferably overnight.
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.
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.
Cook’s tip
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.
