Japanese salad with ginger soy dressing

Serve this salad alongside grilled tuna or steak or tuck into it as a superhealthy lunch
PREP 30 mins
DIFFICULTY Easy
SERVES/MAKES 4

Nutrition:

  • calories 195
  • carbs 25
  • saturated fat 1
  • sugar 19
  • protein 8
  • fat 8
  • fibre 5
  • salt 1.07

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.