Asian Chicken Soup
20th September 2018
Vegetable Lentils
24th April 2020
Ingredients
For the dressing
- 80ml fresh orange juice
- 2 tbsp. fresh lime juice
- 2 tbsp sesame oil (untoasted)
- 3 tbsp. unsweetened creamy peanut butter
- 1 1/2 tbsp. reduced-sodium soy sauce
- 1/2 tsp. crushed red pepper flakes
- 1inch piece fresh ginger, peeled
For the salad
- 3 cups thinly sliced purple cabbage
- 3 cups thinly sliced Napa or Savoy cabbage
- 1 cup shredded carrots
- 1 1/2 cup shelled edamame beans, thawed if frozen
- 1/4 cup chopped peanuts
Servings:
Instructions
- To make the dressing, in a blender or food processor, add the orange juice, lime juice, sesame oil, peanut butter, soy sauce, red pepper, and ginger. Blend until smooth. Set aside.
- In a large bowl, combine the purple cabbage, Napa cabbage, carrots, and edamame. Drizzle with the dressing and toss to coat. Sprinkle with the chopped peanuts and serve.
