Thai Cabbage Salad with Edamame
An explosion of Asian textures and flavors: crunchy cabbage, protein edamame, sweet mango and creamy peanut sauce with spicy touch. Addictive and refreshing.
Ingredients
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✓Repollo1/2 unidad
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✓Zanahoria2 unidades
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✓Edamame200g
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✓Mango1 unidad
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✓Pimiento rojo1 unidad
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✓Cilantro fresco40g
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✓Maní tostado100g
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✓Salsa de soja3 cucharadas
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✓Mantequilla de maní3 cucharadas
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✓Vinagre de arroz2 cucharadas
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✓Aceite de sésamo2 cucharadas
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✓Miel1 cucharada
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✓Jengibre fresco20g
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✓Chile1 unidad
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✓Semillas de sésamo2 cucharadas
Instructions
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1
Cook edamame in boiling water 4 minutes. Drain and cool.
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2
Finely chop cabbage, carrot and red pepper.
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3
Cut mango into thin julienne.
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4
Chop cilantro and toasted peanuts.
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5
Mix all sauce ingredients in a bowl until emulsified.
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6
In a large bowl, combine cabbage, carrot and pepper.
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7
Add edamame and mango.
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8
Add cilantro and half the peanuts.
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9
Pour sauce and mix well.
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10
Let rest 15 minutes in refrigerator.
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11
Serve cold decorated with remaining peanuts and sesame seeds.
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12
Salad improves if prepared ahead of time.
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