Red cabbage, edamame and salmon soba noodle salad

Name: Red cabbage, edamame and salmon soba noodle salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 200 g red cabbage, finely shredded; 1 small red onion, very thinly sliced; 3 tbsp raw apple cider vinegar; 200 g soba noodles; 150 g frozen edamame beans; 1½ tsp reduced-salt soy sauce; 1 tsp toasted sesame oil; 1 tbsp Cooks' Ingredients Black Sesame Seeds; 160 g pack hot smoked salmon with teriyaki; 1 tbsp fresh dill leaves, chopped

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.

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Serves4
CourseLunch
Prepare15 mins
Cook10 mins
Total time25 mins

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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

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.