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