Recipe: Shirataki salad with edamame and ponzu sauce

Ingredients

200 g of shirataki

1/2 tsp of grated ginger

80 g of shelled edamame

1/3 of pomelo supreme

1/2 minced green onion

2 tbsp of ponzu sauce

2 tsp of sesame oil

Slices of pink radish

Black sesame seeds

Preparation

Step 1:
Drain and rinse the shirataki. Chop them coarsely then brown them for 2 minutes in a drizzle of vegetable oil with the grated ginger.

Step 2:
In a bowl, mix the shirataki, edamame, pomelo and spring onions.

Step 3:
Season with ponzu sauce and toasted sesame oil.

Step 4:
Garnish with radishes and sesame seeds just before serving.

Recipe by Laure Kié for Foodex Group.