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    Rainbow salad with soy, ginger & orange dressing

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    Rainbow salad with soy, ginger & orange dressing

    • Preparation time: 15 minutes

    Serves: 4-6

    Ingredients

    For the dressing 
    3 tbsp Kikkoman All-Purpose Soy Sauce
    2 tsp clear honey
    2 tsp grated root ginger
    2 tsp sesame seeds
    1 medium orange, finely grated zest
    2 tsp sriracha chilli sauce

    For the salad
    100g Brussels sprouts, trimmed
    100g red cabbage
    2 medium carrots, scrubbed clean and trimmed
    ½ midi cucumber
    100g Swiss chard
    100g edamame beans, defrosted
    2 tsp sesame seeds

    Method

    1. Whisk the dressing ingredients together in a small bowl.

    2. Use the slicing blade on a food processor (or very sharp knife) to very thinly slice the sprouts and red cabbage. Switch to the grating blade (or box grater) to grate the carrot.

    3. Cut the cucumber lengthways, then cut into 2mm thick slices.
    Cut the chard stalks into 2mm slices, then roll the leaves up and cut them into 2mm ribbons.

    4. Mix the salad ingredients (apart from the sesame seeds) in a large bowl and add half the dressing. Toss everything together and transfer to a serving dish. Serve topped with the sesame seeds and remaining dressing on the side.

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