Japanese salad with ginger soy dressing
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Japanese salad with ginger soy dressing

By Jennifer Joyce

Serve this salad alongside grilled tuna or steak or tuck into it as a superhealthy lunch

  • Prep:30 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 195
  • fat 8g
  • saturates 1g
  • carbs 25g
  • sugars 19g
  • fibre 5g
  • protein 8g
  • salt 1.07g

Ingredients

  • 4 baby gem lettuces, halved lengthways
  • 200g frozen shelled edamame (soy) beans, defrosted
  • 4 carrots, cut into long matchsticks
  • 140g radishes, thinly sliced
  • 2 tbsp rice wine vinegar
  • 2 tbsp reduced-salt soy sauce
  • 2 tbsp caster sugar
  • ½ small onion, chopped
  • 2 tsp chopped ginger
  • 1 tbsp tomato purée
  • 2 tbsp vegetable oil

Method

  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.

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