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Crunchy Rainbow Salad With Red Cabbage, Soy and Edamame Beans

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

15.4g

Energy (kJ)

1245kJ

Energy (kcal)

296kcal

Carbohydrate incl. fibre (g)

49.2g

Carbohydrate excl. fibre (g)

36.3g

Sugar (g)

20.7g

Fibre (g)

13.0g

Fat (g)

8.3g

Saturated fat (g)

1.6g

Unsaturated fat (g)

4.8g

Monounsaturated fat (g)

2.5g

Polyunsaturated fat (g)

2.3g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

979mg

Salt (g)

2.45g

Vitamin A (IU)

9745IU

Vitamin C (mg)

226.0mg

Calcium (mg)

320mg

Iron (mg)

5.69mg

Potassium (mg)

1730mg

Total

61.8g

4982kJ

1185kcal

197.0g

145.1g

82.6g

51.8g

33.3g

6.5g

19.2g

10.1g

9.1g

0.0g

0mg

3916mg

9.80g

38981IU

904.1mg

1279mg

22.74mg

6921mg

  • 200 g soy beans
  • 2 Knorr vegetable stock pots (dissolved in 800ml hot water)
  • 100 g edamame beans
  • 10 ml olive oil
  • 1 packet Knorr brown onion soup
  • 100 ml Knorr Light Yoghurt & herb salad dressing
  • 10 g fresh coriander, finely chopped
  • 15 ml lemon juice
  • Zest of 1 lemon
  • 2 baby red cabbages, thinly sliced
  • 2 carrots, julienne / spiralized
  • 4 baby cucumbers, peeled into ribbons
  • 2 spring onions, finely sliced at an angle
  • 100 g edamame beans, blanched
  • 2 radishes, thinly sliced
  • 20 g fresh coriander, picked