Asian Bean Salad
Salad with three types of beans in an Asian sauce: A concentrated dose of purely plant-based protein. Also ideal for taking away.
Ingredients · Servings 2 people
- 500 g beans
- Salt water, boiling
- 120g frozen shelled edamame
- 1 small can of soybeans (Karma, approx. 210 g)
- 20 g cashew nuts or almonds
- 1 red onion
- 1 red chili
- 2 tbsp toasted sesame oil
- 2 cloves of garlic
- 2 cm Ingwer (approx. 20 g)
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp toasted sesame seeds or black sesame seeds
Method · 25 min
- Trim the beans, cook in boiling salted water for about 7 minutes until just tender. Add the edamame, cook for another minute, then drain. Rinse and drain the soybeans.
- Roast the nuts in a frying pan without oil. Remove and set aside.
- Peel the onion and slice it into thin strips. Remove the seeds from the chili and slice it into rings. Heat the oil in a pan. Sauté the onion and chili for about 5 minutes. Press in the garlic, peel and grate the ginger, and sauté for another 2 minutes. Stir in the soy sauce and vinegar, and transfer to a bowl. Add the beans, edamame, and soybeans, and mix well.
- Garnish the salad with the sesame seeds and the reserved cashew nuts.
environmentally friendly
Environmental impact rating: 4 out of 5
beans
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frozen shelled edamame
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Soybeans (Karma, approx. 210 g)
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Cashew nuts or almonds
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red onion
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roasted sesame oil
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garlic cloves
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Ingwer (approx. 20 g)
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soy sauce
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roasted sesame seeds or black sesame seeds
