• 150g edamame beans
• 30g quinoa (raw)
• 50g carrot
• 80g red cabbage
• 5g fresh coriander
• 10ml fresh lime juice
• Salt & pepper, to taste
• 15g crushed nuts

Peanut Sauce:

• 10g peanut butter
• 5mls fresh lime juice
• 5g rice malt syrup
• 5g tamari sauce
• 10mls water

METHOD:

1. Cook the quinoa as per the instructions on the back of the packet.
2. Place edamame beans in a heat-proof bowl and cover with boiling water. Allow to stand for 2 minutes, drain and rinse under cold water. Drain again and pat dry with paper towel. Transfer to a large bowl.
3. To make sauce, place peanut butter, lime juice, rice malt syrup, tamari sauce and the water into a small bowl and whisk until combined.
4. In a bowl place the cooked quinoa, edamame beans, carrot (grated), cabbage (shredded), coriander (roughly torn), lime juice and sauce.
5. Toss the salad to combine.
6. Top with the crushed nuts.
7. Serve

Calories 539

P – 28g, C – 59g, F – 20g

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