This cabbage, edamame and granola salad is rich in colour and flavour – a unique combination of fresh, crunchy ingredients at their best! Add a sweet and spicy touch with Grand Granola Zen and Sriracha sauce.
With soy sauce or tamari sauce, ginger, and edamame among the ingredients, this salad will give you a taste of Asia!
What is Edamame?
Edamame is very popular these days. While an edamame pod may look like a green bean, it isn’t really related. These are soybeans which are usually consumed as an appetizer in Japanese cuisine. Usually, they are sold frozen, but it is becoming easier to find fresh ones at many supermarkets.
Edamame is, more precisely, soy that has been harvested very young. These protein-rich beans can be boiled or steamed. We recommend boiling them for 3 to 5 minutes before serving them with coarse salt and lemon juice.
Preparation time: 15 minutes
The preparation of the coleslaw and edamame salad
- ½ red cabbage
- ½ white cabbage
- 2 avocados
- 1 red onion
- ½ cup of edamame beans (shelled soybeans)
- 1 cup of granola Zen Grand Granola
For the dressing:
- 1 tbsp. of soya or tamari sauce
- 1 tbsp. of toasted sesame oil
- 4 tbsp. of olive oil
- 1 tbsp. of rice vinegar
- 1 key lime juice
- ½ tea spoon of Sriracha
- Chopped garlic and/or grated ginger to taste
- Blanch edamame in boiling water for 4 to 5 minutes, drain and let cool.
- Finely chop the green and red cabbages and the red onion. Put in a large bowl.
- In a small bowl, mix olive oil, toasted sesame oil, rice vinegar, soya sauce, key lime juice and Sriracha.
- Pour over the salad, and blend well. Cover and refrigerate for 30 minutes.
- Serve the salad onto 4 deep plates or bowls, add diced avocado, edamames and then sprinkle, with Zen Grand Granola.