Ingredients
- 4 short Lebanese Cucumber
- 1 Cup Edamame beans (shelled)
- 1/4 cup chopped Parsley
- 1/4 cup chopped Spring Onion
- Dressing
- 3 Tablespoon Olive oil
- 1/4 Cup Rice wine Vinegar
- 2 Tablespoons Lee Kim Kee Gluten Free Soya sauce
- 2 Teaspoon Maple syrup
- 2 cloves crushed Garlic
- Salt and White pepper to taste
Method
- To make the salad combine all chopped vegetables and herbs in a bowl.
- To make the dressing: Whisk together all the dressing ingredients in a bowl.
- Combine salad and dressing ingredients and serve.
Product used in recipe
- LEE KUM KEE - LKK SOY SAUCE GLUTEN FREE 250ML
