Ingredients
- 1/2 cup frozen shelled edamame (75g)
- 4-5 radishes, cut into thin strips
- 1/2 an English cucumber, cut in half lengthwise, seeded, and thinly sliced
- 1 handful chopped Napa cabbage
- 1 handful baby arugula leaves
- 2 handfuls lamb's lettuce
- small bunch cilantro, leaves removed
- 2 large eggs, lightly beaten, cooked in a thin omelette and sliced
- sesame seeds, a mix of white and black look great, as garnish
For the dressing:
- 4 tablespoon lemon juice
- 2 tablespoon extra-virgin olive oil
- 1 teaspoon sesame oil
- 1 tablespoon soya sauce
- 1/2 teaspoon muscovado or coconut sugar
- 1 tablespoon grated fresh ginger
- 1 clove garlic, minced
Instructions
- Cook the edamame in a medium pot of boiling salted water for 3-4 minutes; until slightly tender. Drain in a sieve and rinse under cold running water to stop the cooking.
- In a large bowl, toss the edamame together with the radishes, cucumber, Chinese cabbage, arugula leaves, lamb's lettuce, and cilantro.
- Prepare the omelette. Using a medium non-stick skillet heat about 1/2 a teaspoon olive oil over medium heat. Add the lightly beaten eggs and cook for about 2 minutes, stirring gently and lifting the edges to let the uncooked egg run onto the pan, flip and cook until the omelette is set. Slide onto a plate and cut into thin strips, then again crosswise into bit-sized pieces.
- To make the dressing, whisk together all the ingredients in a small bowl until well combined. Toss the dressing with the salad.
- Add the omelette strips to the salad and toss again. Garnish with sesame seeds, serve and enjoy!