Ingredients

The following ingredients have 2 Servings
  • 40g cashews, roughly chopped
  • 2 tsp sesame oil
  • 1 tbsp miso paste, we used Yutaka brand (use gluten-free miso paste if required)
  • 1 tbsp tamari
  • 1 tbsp agave syrup, maple syrup (or honey if not vegan)
  • 1 tsp grated root ginger
  • ½ red chilli, deseeded and finely chopped
  • juice of 1 lime or 1½ tbsp rice vinegar
  • 150g frozen edamame beans or frozen peas
  • 1 x 400g tin aduki beans (or kidney beans)
  • 1 large carrot, shredded or coarsely grated
  • 4 spring onions, sliced
  • 3 x half-sheets of nori seaweed, cut into strips, optional

Instruction

  • Toast the cashews in ½ teaspoon of sesame oil in a small frying pan until golden. Sprinkle with a little salt. p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Helvetica Neue'; -webkit-text-stroke: #000000} span.s1 {font-kerning: none}
  • Mix the miso, tamari, syrup, ginger, chilli and lime juice together in a large bowl with 1½ teaspoons of sesame oil to make a dressing. p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Helvetica Neue'; -webkit-text-stroke: #000000} span.s1 {font-kerning: none}
  • Boil the edamame beans for 3 minutes until tender. Tip the aduki beans into a colander, rinse with cold water then, with the beans still in the colander, strain the edamame beans so that the cooking water warms them through slightly.
  • Add to the dressing (the warmth will help them absorb the flavours), then mix in the carrot, spring onions and seaweed, if using. Scatter with the cashews to serve.