SaladChinese
Clam & Crunchy Vegetable Salad
Steamed clams tossed with snow peas, cabbage and edamame in a honey-ginger dressing.
20 min 2 servings
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Ingredients
For 2 servings
- 8 piece fresh clams, cleaned
- 20 piece snow peas, blanched
- 150 g red cabbage, chopped
- 80 g edamame, podded
- 4 piece radishes, thinly sliced
- 30 g rice vinegar
- 20 g honey
- 15 g soy sauce
- 3 g fresh ginger, grated
- 15 g white sesame seeds, toasted
- 28 g rapeseed oil
- Salt, to taste
- Black pepper, to taste
Nutrition / serving
- Calories
- 250 kcal
- Protein
- 12 g
- Carbs
- 35 g
- Fat
- 7 g
Allergens: Molluscs, Sesame, Soya, gluten, molluscs, sesame, soy, sulphites
Estimated from ingredient data.
Method
Steam the clams until they open, discarding any that stay shut.
Whisk the rice vinegar, honey, soy sauce and ginger, then whisk in the oil to emulsify. Season.
Combine the snow peas, red cabbage and edamame in a bowl.
Pour over the dressing and gently fold through the steamed clams.
Scatter with radishes and toasted sesame seeds and serve at once.
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