From reel to table

Summer Sunset Salad

A colourful make-ahead salad of purple cabbage, edamame, sweet potato, red pepper and hemp seeds with a zesty dressing.

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Watch how it is made

The reel shared on @veganjoyciful.

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Before you start

Keep the dressing separate if making it ahead and add it the day you eat it. Roast the sweet potato while you chop everything else.

Our own version inspired by the reel of @healthygirlkitchen: the creator's exact quantities are not published on the web, so these amounts are ours.

Summer Sunset Salad

4 servings · keeps 3–4 days

Ingredients

1 medium sweet potato, diced; 1 tbsp olive oil; salt2 cups finely shredded purple cabbage; 1½ cups shelled edamame, thawed; 1 red pepper, diced; 1 carrot, diced; 3 tbsp hemp seedsDressing: 3 tbsp tahini; juice of 1 lemon; 1 tbsp maple syrup; 1 tsp Dijon mustard; 1 small garlic clove, grated; 3–4 tbsp water; salt

Step by step

Roast the sweet potato with oil and salt at 200°C (400°F) for 20–25 minutes; cool.
Arrange the cabbage, edamame, pepper, carrot, sweet potato and hemp seeds in a large bowl.
Whisk the dressing, adding water until pourable.
Toss just before serving, squeezing over a little extra lemon.

Inspired by the reel of @healthygirlkitchen. Quantities and method by veganjoyciful.

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