Asian Bean Salad
This vibrant Asian bean salad is a delightful vegan dish, perfect as a light lunch or a flavorful side. It features a medley of beans, fresh vegetables, and nori seaweed, all tossed in a savory miso-lime dressing. Quick to prepare, it offers a satisfying and healthy option for any meal.
Instructions
- 1
Toast the cashews (40 g) in sesame oil (0.5 tsp) in a small frying pan until golden. Sprinkle with a [pinch salt].
- 2
Combine the miso paste (1 tbsp), tamari (1 tbsp), agave syrup (1 tbsp), grated root ginger (1 tsp), chilli (0.5 red), and juice (1 lime) (or rice vinegar (1.5 tbsp)) with sesame oil (1.5 tsp) in a large bowl to create the dressing.
- 3
Boil the frozen edamame beans (150 g) (or frozen peas (150 g)) for minutes (3) until tender. Rinse the adzuki beans (1 tin) (or kidney beans (1 tin)) under cold water in a colander, then strain the edamame beans over them to warm them slightly.
- 4
Add the warmed beans to the dressing. Stir in the carrot (1 large), onions (4 spring), and the nori seaweed (3 half-sheets), if using. Serve with the toasted [cashews] scattered on top.
Nutrition Facts
Per portion