US
Ingredients
Serves: 6
¼ small red cabbage, thinly sliced
2 small carrots, grated
1 large cucumber, grated
2 small red peppers, thinly sliced
350g edamame bean sprouts
100g bean sprouts
2 tbsp rice vinegar
2 tbsp soy sauce
1 tbsp toasted sesame oil
1 lime, juiced
1cm fresh ginger, minced
1 garlic clove, minced
1 small red chilli, finely diced (optional)
2 spring onions, finely sliced
150g cashew nuts, toasted
Method
Prepare all the salad ingredients.
Mix the vegetables into a large salad bowl.
Prepare the dressing by mixing the rice vinegar, soy sauce, sesame oil, lime, ginger, garlic, and chilli (if using).
Top the salad evenly with cashew nuts and spring onion.
Consider halving the ingredients if serving for 4 people and increase the edamame to 400g for additional protein.