Zucchini, carrot and pickled ginger salad

Ingredients

• 150g (1 cup) thawed edamame beans
• 2 medium zucchinis
• 2 carrots, finely sliced
• ½ cup chopped coriander or basil
• 1 tbsp pickled ginger, finely chopped, plus 1 tbsp juice
• 2 spring onions, finely sliced
• 1 tbsp mirin or mirin seasoning
• 1 tbsp lemon juice
• 1 tbsp sesame oil
• 2 tbsp extra virgin olive oil
• 1tsp salt flakes

Method

1. Peel long strips of zucchini using a julienne mandolin or peeler.
2. Put the zucchini, edamame beans and coriander/basil into a bowl.
3. Put the dressing ingredients into a jar and shake well to combine.
4. Pour the dressing over the vegetables and mix to combine.
5. Serve with a few scattered herbs on top.

Product used in recipe

• OBENTO - OBENTO SLICED PICKLED GINGER
• OBENTO - OBENTO SAUCE - MIRIN SEASONING
• LEE KUM KEE - LKK SESAME OIL 207ML