Adzuki bean and Cabbage salad
I LOVED this salad! It has a lot of texture with the soft beans and crispy vegetables. Nothing has to be cooked so the recipe is fast and easy! The salad is topped with sesame seeds and some fresno chili slices for a visual punch and a little heat.
Servings: 4
Equipment
- Colander
Ingredients
- 2 Cups Chopped red cabbage.
- 1/2 Cup Grated carrot
- 2 Green onions
- 4 Cup Radishes
- 1 Can Adzuki beans Drain and rinse
- 5-6 Sprigs Thai Basil leaves
- 1 Fresno Chili Use 2 if you like it spicy!
- 1 Tsp Black sesame seeds
- 2 Tsp Ginger pureé
- 2 Tsp Garlic pureé
- 1/4 Tsp Sesame oil
- 2 Tbsp Umeboshi Plum Vinegar
Instructions
- Shred cabbage very fine. Chop across several times to make it easier to eat. Add to salad bowl.
- Wash radishes. Thinly slice and add to salad.
- Remove the root of the green peppers and discard any wilted tips. Slice diagonally into thin 1/4" slices and add to salad.
- Remove stem from fresno chili. Slice lengthwise and remove seeds. Slice very thin and add to salad.
- Mix together the garlic, ginger, sesame oil and vinegar. Pour over the salad and toss the vegetables together.
- Drain and rinse Adzuki beans. Add to salad and toss gently. Adzuki beans are very tender!
- Top with a final sprinkle of sesame seeds and Thai basil leaves.
- Chill 30 minutes if you prefer the salad cold.
- Divide into bowls and serve.
Notes
This is a Snap Pea Sheep recipe!
Adzuki beans are very soft and slightly sweet. Good substitutes might be fava beans, garbanzo beans, black rice or quinoa.
Thai basil has a unique flavor but it is difficult to find. Regular basil or cilantro may be used instead.
I sometimes add s few drops of lemon grass oil. Sparingly use Zongle lemongrass oil to ensure it is food grade and not for aromatherapy.
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