Warm pointed cabbage salad with pistachio and feta
Recipe for a quick warm pointed cabbage salad with lemon, pistachios and feta.
Servings 4 servings
Calories 162kcal
Ingredients
- 150 g edamame beans, thawed (podded weight)
- 1 pointed cabbage (hispi), coarsely shredded
- 100 g feta
- 35 g pistachios - salted or unsalted, roughly chopped
- 1/2 lemon, finely grated zest and juice
- Olive oil
- Salt and freshly ground pepper
- A little flat-leaf parsley (optional)
Instructions
- Bring the edamame beans briefly to the boil, or cover them with boiling water, then drain them well.
- Heat a frying pan with a splash of oil and fry the pointed cabbage over a high heat for a couple of minutes. It should only wilt slightly and still have bite. Season with salt and freshly ground pepper.
- Spread the cabbage on a large plate and top with the edamame beans, chopped pistachios and crumbled feta.
- Drizzle with freshly squeezed lemon juice and a little olive oil, then finish with the grated lemon zest, freshly ground pepper and a little flat-leaf parsley, if you like.Serve straight away, or keep the salad in the fridge until serving - it can also be served cold.
Nutrition
Calories: 162kcal | Carbohydrates: 9g | Protein: 9g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 22mg | Sodium: 286mg | Potassium: 275mg | Fiber: 3g | Sugar: 2g | Vitamin A: 129IU | Vitamin C: 1mg | Calcium: 165mg | Iron: 2mg