Beilage
Orange-Miso Edamame Salad
20 Min.Für 6Nutri-Score A€€
A
20 Min.
20 Min.Orange-Miso Edamame Salad
was Sie brauchen
Zutaten
frozen cooked edamame (thawed)Obst & Gemüse340 g
white beans (drained and rinsed)Vorräte454 g- red cabbage (diced)Obst & Gemüse200 g
cucumber (diced)Obst & Gemüse1 Stück- red bell pepper (diced)Obst & Gemüse1 Stück
- cilantro (minced, optional)Obst & Gemüse30 g
- scallions (minced, greens only, optional)Obst & Gemüse60 g
- miso pasteVorräte30 g
- orange zest (from 1 orange)Obst & Gemüse1 Stück
fresh orange juice (freshly squeezed)Getränke120 ml
light soy sauceVorräte15 ml- rice wine vinegarVorräte10 ml
- sesame oilVorräte22 ml
honeyVorräte30 ml
garlic (grated)Obst & Gemüse2 Stücke
ginger (grated)Obst & Gemüse12 g
salt (to taste)Gewürze2 g
sesame seeds (optional, to taste)Nüsse & Samen5 g
chili flakes (optional, to taste)Gewürze2 g
pro Portion
Nährwerte
163kcal
- Kohlenhydrate
- 20 g
- Eiweiß
- 9 g
- Fett
- 5 g
was Sie verwenden
Utensilien
Rührschüssel ×2
Schneebesen
Reibe
Schritt für Schritt
Zubereitung
- Schritt 1
Prepare the vegetables
- Dice the red cabbage, cucumber and red bell pepper.
- Mince the cilantro and the scallion greens.
- Schritt 2
Combine the salad base
- Add the thawed edamame and drained white beans to a large bowl.
- Add the diced cabbage, cucumber, bell pepper, cilantro and scallions.
- Schritt 3
Make the orange-miso vinaigrette
- Whisk the miso paste, orange zest, orange juice, soy sauce, rice wine vinegar, sesame oil and honey.
- Grate in the garlic and ginger and whisk until smooth.
- Schritt 4
Toss and marinate
- Pour the dressing over the salad and stir everything together.
- Season with salt and let it marinate in the fridge so the flavors soak in.
- Schritt 5
Finish and serve
- Top with sesame seeds and chili flakes if desired.
- Serve or store in portions for the week.
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