🥗 Crunchy Lima Bean and Cabbage Salad with Radishes

Name: Crunchy Lima Bean and Cabbage Salad with Radishes
Total time: 30 min
Yield: 4 servings
Ingredients: 250 g lima bean; 500 g white cabbage; salt; 700 ml vegetable broth; 6 radishes; 1 yellow bell pepper; 1 large onion; 2 untreated limes; 3 tbsp olive oil; pepper (from the mill)

169 kcal · 30 min · 4 servings

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Ingredients

250 g lima bean
500 g white cabbage
salt
700 ml vegetable broth
6 radishes
1 yellow bell pepper
1 large onion
2 untreated limes
3 tbsp olive oil
pepper (from the mill)

Instructions

1. Place the lima beans in a bowl and cover them completely with cold water. Let them soak overnight.
2. Remove the hard core from the white cabbage. Cut the cabbage into thin strips.
3. Mix the cabbage strips with 1.5 tablespoons of salt. Let the cabbage sit for 2 hours.
4. Drain the soaking water from the beans. Cook the beans in the broth for about 1 hour until tender.
5. Wash the radishes thoroughly. Slice them into paper-thin rounds or shave them thinly.
6. Wash the bell pepper. Cut it into quarters, remove the seeds, and dice the flesh into very small cubes.
7. Peel the onion. Cut it in half, remove the root end, and slice it into thin strips.
8. Rinse two limes under hot water. Cut one lime into quarters. Squeeze the juice from the second lime.
9. Whisk the oil with the freshly squeezed lime juice. Season the dressing with salt and pepper to taste.
10. Squeeze the marinated white cabbage with your hands to remove excess moisture.
11. Drain the cooked beans. Rinse them immediately with cold water to stop the cooking process, and let them drain well.
12. Combine the squeezed cabbage, drained beans, radish slices, onion strips, and diced bell pepper in a large bowl.
13. Pour the lime dressing over the vegetables and mix everything well until evenly coated.
14. Plate the salad. Garnish it as desired with the lime quarters.

Nutrition per serving

kcal: 169
Protein: 5 g · Fett/Fat: 9 g · Carbs: 16 g