Aduki bean salad with leeks - wheat free recipe
dietary information: |
| wheat free |
|
| gluten free |
|
| dairy free |
|
| vegetarian |
|
Serves 4
salad:
| 400 |
g |
Aduki beans, ready cooked |
| 50 |
g |
beansprouts, rinsed |
| 227 |
g |
can bamboo shoots, drained and sliced |
| 1 |
small |
Chinese cabbage, shredded |
| 2 |
|
leeks, sliced thinly |
| 1 |
tbsp |
fresh coriander, chopped |
dressing:
| 2.5 |
cm |
fresh root ginger, finely grated |
| 1 |
tbsp |
sesame oil |
| 1 |
tbsp |
Tamari (wheat free/gluten free soy sauce) |
| 1 |
tbsp |
lemon or lime juice |
|
|
salt & freshly ground black pepper |
WARNING:
When using any type of dried pulses in cooking they must be cooked first according to the instructions on the
manufacturers packet. It is also essential to ensure that the 10 minutes boiling period is included to expel the toxin present
in dried pulses. For further details, including cooking, check our
Aduki bean food fact file.
| 1. |
Put all the salad ingredients in a bowl and toss together. |
| |
| 2. |
Whisk together the dressing ingredients. |
| |
| 3. |
Immediately before serving pour the dressing over the salad and toss everything together well. |
| |
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