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Japanese salad with ginger soy dressing
Serves 4
Easy
Prep:
Serve this salad alongside grilled tuna or steak or tuck into it as a superhealthy lunch
Skip to ingredients
- 4 baby gem lettuceshalved lengthways
- 200g frozen shelled edamame(soy) beans, defrosted
- 4 carrotscut into long matchsticks
- 140g radishthinly sliced
For the dressing
- 2 tbsp rice wine vinegar
- 2 tbsp reduced-salt soy sauce
- 2 tbsp caster sugar
- ½ small onionchopped
- 2 tsp chopped ginger
- 1 tbsp tomato purée
- 2 tbsp vegetable oil
Nutrition: per serving
- kcal195
- fat8g
- saturates1g
- carbs25g
- sugars19g
- fibre5g
- protein8g
- salt1.07glow
Method
step 1
Place all the dressing ingredients in a blender or food processor and add 1 tbsp water. Blend until smooth. Arrange the halved lettuce, edamame, carrots and radishes on 4 plates or 1 big platter. When ready to serve, drizzle the dressing over.
