Asian bean salad recipe | Sainsbury`s Magazine

Ingredients

• 40g cashews, roughly chopped
• 2 tsp sesame oil
• 1 tbsp miso paste, we used Yutaka brand (use gluten-free miso paste if required)
• 1 tbsp tamari
• 1 tbsp agave syrup, maple syrup (or honey if not vegan)
• 1 tsp grated root ginger
• ½ red chilli, deseeded and finely chopped
• juice of 1 lime or 1½ tbsp rice vinegar
• 150g frozen edamame beans or frozen peas
• 1 x 400g tin aduki beans (or kidney beans)
• 1 large carrot, shredded or coarsely grated
• 4 spring onions, sliced
• 3 x half-sheets of nori seaweed, cut into strips, optional