Raw Salad with Edamame & Roast Almonds

S E R V E S:  4       |       P R E P:  15 min       |       C O O K:  30min       |       R E A D Y:  45 min
  • ½ cup currants or sultanas

  • 1/3 cup quality red wine vinegar

  • ¼ small red cabbage 

  • 2 boiled beetroot, peeled and cubed 

  • ½ raw beetroot, peeled and cut into fine matchsticks (optional) 

  • 1 broccoli, chopped into bite-sized portions

  • 1 pack of frozen Edamame beans

  • 1 bag of Kale (rocket or spinach is also fine)

  • ½ cup parsley, picked/fresh

  • ¼ small red onion, finely sliced 

  • 2 spring onions, finely sliced 

  • ¼ cup chives (optional)

  • ½ cup roast almonds  

  • 1/3 cup extra virgin olive oil 

  • salt and pepper 

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  1. Cover currants with red wine vinegar in a container and allow to soak, just along as you can - preferably overnight.

  2. In a medium saucepan, cover the 2 beets with enough water so that they are fully submerged. Then bring to a boil, cover, and turn down the heat to simmer for approximately 30 minutes (or more depending on the size of the beets). Once the beets are cooked, rinse them under cool water and dry.

  3. While the beets are simmering, get a large pot of generously salted water & bring it to a boil. Add the edamame, return to a boil and cook until bright green, 3 to 5 minutes

  4. Once soaked, place currants, half the vinegar, and the remaining ingredients into a large bowl and toss together to combine. Season to taste, add a little more of the remaining vinegar if desired and serve.

  • TIP: Soak several cups of currants ahead of time so you always have a supply on hand. They keep for months in the fridge and the longer they soak in the vinegar, the juicier and plumper they get. Also, the natural sugars in the currants make the vinegar sweeter.