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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
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 195
  • Carbohydrates 25
  • Saturated Fat 1
  • Sugar 19
  • Protein 8
  • Fat 8
  • Fibre 5
  • Salt 1.07

Nutrition per serving

  • Calories 195
  • Carbohydrates 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.

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