Warm Asian pointed cabbage salad
Recipe for stir-fried pointed cabbage salad with an Asian marinade, edamame and peanuts.
Servings 4 people
Calories 222kcal
Ingredients
- 1 pointed cabbage (sweetheart or hispi cabbage), shredded
- 150 g carrots, cut into thin matchsticks – julienne if possible
- 150 g sugar snap peas, sliced
- 150 g edamame beans, shelled weight
- A little oil – sesame oil if you like
Marinade
- 3 tbsp hoisin or oyster sauce
- 2-3 tbsp soy sauce
- 1 small garlic clove, grated
- 2 tbsp ginger, grated
- 1/2-1 lime, juice of
- 1 tsp sesame oil
To serve
- 7 sprigs basil, leaves only
- 2 spring onions, sliced
- 1 handful peanuts, roughly chopped
Instructions
- Mix the ingredients for the marinade and add freshly squeezed lime juice to taste.You may want to start with 2 tablespoons of soy sauce – depending on the type, it can be quite salty.
- Heat a frying pan with a little oil and stir-fry the pointed cabbage, carrots and sugar snap peas for 2-3 minutes.
- Toss a couple of tablespoons of the marinade with the vegetables in the pan.
- Tip the stir-fried vegetables onto a serving platter and top with the edamame beans, fresh basil, spring onions and chopped peanuts.
- Drizzle the rest of the marinade over the top and serve immediately.
Nutrition
Calories: 222kcal | Carbohydrates: 33g | Protein: 11g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 0.4mg | Sodium: 270mg | Potassium: 874mg | Fiber: 11g | Sugar: 15g | Vitamin A: 7079IU | Vitamin C: 111mg | Calcium: 182mg | Iron: 4mg