Serves
4
Prep Time
25 minutes
Cooking Time
15 minutes
Ingredients
- 4 cups Tuscan kale, coarsely chopped
- 1 tablespoon extra virgin olive oil
- 2 x 125g cans Edgell Edamame Beans, drained
- 1 red capsicum, finely chopped
- 1 cup thinly sliced celery
- 2 cups finely shredded red cabbage
- 1 large carrot, grated
- 125g can Edgell Corn Kernels, drained
- 1 tablespoon crushed roasted peanuts, for sprinkling
PEANUT DRESSING
- 2 tablespoons crunchy peanut butter
- 1 tablespoon soy sauce
- 1 tablespooon honey
- 1 tablespoon sesame oil
- 2 tablespoons hot water
Edamame Beans
Corn Kernels
Method
STEP 1On a baking paper lined tray, toss kale with oil to coat. Cook in a preheated oven at 200°C for 8-10 minutes or until crispy but not burnt.
STEP 2
Meanwhile, combine dressing ingredients.
STEP 3
In a large serving bowl, combine cooked kale, 1 can Edgell Edamame Beans and prepared salad ingredients. Add dressing and toss to coat. Top with peanuts, remaining can of Edgell Edamame Beans and serve.
Tips
Serve immediately for maximum crunch. To make ahead, store kale and sauce separately and assemble immediately before serving.
Edamame Beans