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For the dressing

Nutrition: per serving

  • kcal195
  • fat8g
  • saturates1g
  • carbs25g
  • sugars19g
  • fibre5g
  • protein8g
  • salt1.07g
    low
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Method

  • step 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.

Recipe from Good Food magazine, August 2011

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Comments, questions and tips (9)

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Overall rating

A star rating of 5 out of 5.7 ratings

Monkeyescapade

I was looking for a dressing for a spiced duck and cashew salad, I used this dressing recipe and it was ideal, lovely tangy sweet flavour which complimented this dinner starter very nicely.

chocolatebacon

A star rating of 5 out of 5.

I made just the dressing and used coconut aminos instead of soy sauce and a little asafoetida instead of onion to make it fodmap friendly, used it to dress a baby leaf and grated carrot salad to serve with teriyaki chicken and stick rice - it was lovely!

eimil

question

Can you freeze the ginger soy dressing?

goodfoodteam avatar
goodfoodteam

Thanks for your question. You could freeze the dressing or simply keep it in a clear jar in the fridge for up to a week.

mikeclough

A star rating of 5 out of 5.

Superb dressing! I added some cold cooked soba noodles and some shredded sweetheart cabbage (instead of the lettuce) to the salad. Really really delicious.

JoxCarr

A star rating of 5 out of 5.

I just made this recipe to dress a quinoa, broad bean, walnut, cranberry, chia seed, pumpkin seed salad and it was absolutely delicious. These quantities don't make a lot of dressing. I think it turned out to be about 175ml.

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