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Japanese salad with ginger soy dressing

Japanese salad with ginger soy dressing

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  • Preparation and cooking time
    • Prep:
  • Easy
  • Serves 4

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

  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal195
fat8g
saturates1g
carbs25g
sugars19g
fibre5g
protein8g
low insalt1.07g
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Ingredients

  • 4 baby gem lettuces , halved lengthways
  • 200g frozen shelled edamame (soy) beans, defrosted
  • 4 carrots , cut into long matchsticks
  • 140g radish , thinly sliced

For the dressing

  • 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

  • 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.

Recipe from Good Food magazine, August 2011

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A star rating of 5 out of 5.6 ratings
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