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Ingredient
Azuki & Carrot Salad
Introduce
Chef :
Hiroko ListonAzuki & Carrot Salad
‘Azuki’ are small red beans and most commonly used to make sweets in Japan. However, they can be used for savoury dishes as well. I often cook them with Rice. Because Azuki are small and cook fairly quickly, they don’t need to be soaked over night, and it’s easy to use for many dishes.
Ingredient
Food ration :
2 to 4 servings
1/2 cup
Dry Azuki (Red Beans)
1 tablespoon
White Wine Vinegar *OR Vinegar of your choice
1 tablespoon
Wholegrain Mustard
1 teaspoon
Sugar
1 tablespoon
chopped Parsley
Cooking instructions
* Step 1
Place washed Azuki (Red Beans) and Water in a large saucepan and cook for about 30 minutes or until beans are cooked, then drain. *Note: You may wish to save the red coloured water that brings health benefits. You can drink it or use it for soup.
* Step 2
Place Carrot, Red Onion and cooked Azuki in a bowl, season with Salt & Black Pepper.
* Step 3
Add White Wine Vinegar, Wholegrain Mustard, Sugar and Parsley, and mix well. Allow to rest for at least 10 minutes before serve.
Note: if there is a photo you can click to enlarge it
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10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
7. Focus on Your Immune System
8. Try the Mediterranean Diet
9. Understand the Impact of Food
10. Guard Your Gut
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