Alan’s NUTTY CARROT SLAW WITH EDAMAME BEANS
The humble carrot turned into something a bit special with the addition of some spice and nut butter. Protein levels taken care off with the addition of the edamame beans.
If the carnivore in you wants some meat, some Teriyaki marinated chicken works so well with this dish.
Serves 2 plus cheeky little portion leftover for lunch
Ingredients
380g grated carrot
90g peanut butter
20g white wine vinegar
60g sweet chilli sauce
35g soya sauce
30g chia seed
100g of edamame beans (you can normally find these frozen near the peas in the supermarket)
75g dry weight of white rice per person
2 tablespoons of salted peanuts
1 teaspoon of sesame seeds
Method
Grate the carrot and set aside
Make a smooth paste by mixing together the nut butter, white wine vinegar, sweet chilli sauce, soya sauce and chia seeds
Mix the dressing with the grated carrot and place into the fridge for 15-20 minutes
Cook the edamame beans and rice, season and set aside
Serve simple by having a bowl of rice and top with the edamame beans and a generous portion of the slaw, top with the salted peanuts and sesame seeds