Red Cabbage With Carrot Edamame Beans Recipes
RED CABBAGE WITH CARROT & EDAMAME BEANS
Serve this crunchy, colourful side dish with fish or chicken - toss with a lemon and sesame seed dressing before serving
Provided by Katy Gilhooly
Categories Side dish, Vegetable
Time 20m
Number Of Ingredients 7
Steps:
- Mix the sesame oil, lemon juice and sesame seeds in a small bowl to make a dressing, then set aside. Boil a large saucepan of water, add the cabbage and simmer for 3 mins. Add the edamame beans and simmer for 1 min more. Drain the vegetables and run under cold water, then toss with the grated carrot, dressing and coriander.
Nutrition Facts : Calories 222 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 12 grams sugar, Fiber 11 grams fiber, Protein 12 grams protein, Sodium 0.1 milligram of sodium
CREAMY RED AND GREEN CABBAGE
This traditional side gets a colorful update with a mix of red and green cabbages.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 8
Steps:
- Trim both red and green cabbages, discarding tough outer leaves and core. Slice into 1/4-inch-thick slices. Bring a large stockpot of water to a boil; add 2 teaspoons salt. Cook red cabbage 1 minute. Using a slotted spoon, transfer cabbage to a colander, and drain. Repeat with green cabbage. Pat cabbage dry, and set aside.
- Melt butter in a large skillet set over medium heat. Add shallot and celery seeds; cook until fragrant, about 2 minutes. Add cream; bring to a boil. Reduce heat; simmer until cream has slightly thickened, about 5 minutes.
- Add cabbage to skillet, and season with salt and pepper. Cook cabbage until heated through, 3 to 5 minutes. Serve immediately.
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