Japanese salad with ginger soy dressing

10-30 minutes 200 kcal or less 30-60 minutes 4 servings barbecue barbeque bbq carrot carrots caster sugar easy edamame ginger lettuce lettuces mains onion onions quick radish radishes rice wine vinegar salad seasonal soy sauce summer tomato purée vegetable oil

Ingredients

4 baby gem lettuces , halved lengthways

200g frozen shelled edamame (soy) beans, defrosted

4 carrots , cut into long matchsticks

140g radish , 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

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.