Japanese Inspired Salad with Ginger Soy Dressing


Products used:

For the salad:

  • 2 baby gem lettuces
  • 100g frozen edamame beans
  • 2 carrots
  • 70g radish
  • Fresh chilli

For the dressing:

  • 2 tbsp white wine vinegar
  • 2 tbsp soy sauce
  • ½ small onion
  • 2 tbsp ginger
  • 2 tbsp vegetable oil


  1. Finely chop all of the dressing ingredients before adding them, along with the liquids to a food processor and blend until completely smooth.
  2. Using a spiralizer twist the carrot until finely sliced. Chop and arrange the lettuce and edamame beans onto a plate or shallow bowl.
  3. Finely chop the radish and add as well as the carrots before finishing with fresh chilli, again finely chopped.
  4. Pour over the dressing to serve.