Japanese salad with ginger soy dressing


4 baby lettuces, halved lengthways
200g frozen edamame, defrosted
4 carrots, cut into long matchsticks
140g radish, thinly sliced

For the dressing
2 tbsp white vinegar
2 tbsp tamari
½ small onion, chopped
2 tsp chopped ginger
1 tbsp tomato purée
2 tbsp vegetable oil


  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.