avec arachides et edamames
Le mélange de salade de chou et les poivrons croquants rendent chaque bouchée de cette salade un véritable plaisir. Un glaçage sucré et collant, composé de sauce soya et de mirin, enrobe le Beyond Meat® et les edamames riches en protéine.
Allergens
Utensils
Tags
Beyond Meat®
2 unit(s)
Salade de chou
170 g
Poivron
1 unit(s)
Échalotes frites
28 g
Vinaigre de riz assaisonné
1 tbsp
Mélange mirin-soja
4 tbsp
Edamame
56 g
Spicy Mayo
2 tbsp
Arachides, hachées
28 g
Oignons verts
1 unit(s)
Huile
2 tsp
Sel
0.063 tsp
Poivre
0.063 tsp
- Core, then thinly slice pepper.
- Thinly slice green onion.
- Add vinegar and 1 tsp (2 tsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.
- Add peppers, coleslaw cabbage mix and half the green onions, then toss to coat.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tsp (2 tsp) oil, then Beyond Meat® patties.
- Cook, breaking up patties into smaller pieces, until cooked through, 5-6 min.**
- Add edamame and soy sauce mirin blend to the pan with Beyond Meat®.
- Cook, stirring often, until sauce is absorbed, 5-6 min. (TIP: If you prefer a lighter glaze, add water, 1-2 tbsp at a time, until your desired consistency is reached.)
- Divide slaw between plates.
- Top with Beyond Meat® and edamame.
- Drizzle with spicy mayo, then sprinkle crispy shallots, peanuts and remaining green onions over top.
If you've opted to get Beyond Meat®, prepare, cook and plate it the same way as the recipe instructs you to prepare, cook and plate the turkey, until cooked through, 5-6 min.**
640
kcal
Calories
42
g
Fat
12
g
Saturated Fat
42
g
Carbohydrate
16
g
Sugar
8
g
Dietary Fiber
31
g
Protein
10
mg
Cholesterol
1160
mg
Sodium
0.2
g
Trans Fat
1100
mg
Potassium
175
mg
Calcium
8.5
mg
Iron
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