Crisp green apples, crunchy cabbage and edamame beans get tossed in a light, creamy sesame dressing for a refreshing bowl of goodness.
Serves: 6 - 8
INGREDIENTS
DRESSING
2 tablespoons white miso paste
2 tablespoons rice wine vinegar
2 tablespoons Kewpie mayonnaise
1 tablespoon soy sauce
2 teaspoons white sesame seeds, toasted and roughly ground
2 cloves garlic, crushed
1 teaspoon sesame oil
1 teaspoon grated fresh ginger
SALAD
4 cups finely shredded cabbage
1 small fennel bulb, thinly sliced, fronds reserved
1 small green apple, thinly sliced
1½ cups podded edamame beans, cooked
METHOD
DRESSING: Put all the ingredients in a small food processor (or use a stick blender) and blitz until smooth.
SALAD: Toss the cabbage, fennel, apple and edamame beans together in a large bowl. Toss with enough dressing just to coat, then transfer to a serving bowl. Serve the remaining dressing separately.
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