Salat mit Räucherforelle und Edamame

Zutaten

• 1/2 cup uncooked quinoa
• 1 cup shelled frozen edamame
• 300 g (10.5 oz) hot-smoked trout fillet*
• 450g/ 1lb (5 cups) shredded cabbage
• 1 cup sliced spring onions
• 1 cup shredded carrots
• 1/3 cup chopped dried dates
• 1/4 cup tahini
• 2 teaspoon dijon mustard
• 1/3 cup apple cider vinegar
• 1 tablespoon honey
• 1 teaspoon salt
• 1/4 teaspoon black pepper

Zubereitung

1. 1

   Prepare 1 cup of quinoa according to package instructions. Allow it to cool.

2. 2

   In a separate pot, boil the edamame for a few minutes until tender. Drain in a colander and let cool.

3. 3

   While the quinoa cooks, shred the cabbage, grate the carrots, slice the green onions, and chop the dates.

4. 4

   In a small bowl or a screw-top jar, combine tahini, mustard, vinegar, honey, salt, and pepper. Whisk or shake until smooth and creamy.

5. 5

   In a large bowl, mix the quinoa, cabbage, carrots, green onions, edamame, and dates.

6. 6

   Pour the tahini dressing over the salad and toss well to coat evenly.

7. 7

   Transfer the salad to a serving bowl. Break the smoked trout into chunks with your fingers and scatter over the top. Enjoy immediately!