Soy Bean Salad with Cabbage and Carrot Slaw

Among various things that I learned from my mom as I was growing up, perhaps the strongest was her emphasis on the benefits of home and healthy cooking. Not only did she ensure that our family got a good healthy home cooked meal but also a balanced diet. This recipe for soy bean salad is inspired by my mom's cooking. Although as kids, my sister and I turned our faces away while our mom tried to make us eat this healthy salad, over the years I have learned to appreciate this recipe simply for the amount of nutrition that it provides. As usual, I have made my little changes to the original recipe and have added a slaw with it!

Ingredients:

For the beans:
2 cups of Soy Beans soaked overnight and cooked thereafter
4 tbs Basil Pesto Sauce (I usually have this made in advance so that way it can be used when needed).

For the Slaw:
1/2 cup shredded cabbage
1/2 cup shredded carrot
1 tbs light mayo
A pinch of sugar, salt and pepper
Method:
For the beans:
1. Pressure cook the soy beans soaked overnight. Let them cool for about 30 minutes.
2. Mix the basil pesto sauce and the cooked beans and saute them in a pan.
3. Saute the mixture until the beans start to turn dry and the outer skin shrinks.
For the Slaw:
1. Mix all the ingredients for the slaw.
2. Cover and cool in the refrigerator for 30 minutes before serving.

Serving:

Serve the warm soy beans with the slaw as a light dinner. Let me mention that they are quite filling as a light meal. Alternatively, you could also serve a spoonful as a side with your dinner entree.