Shaved Zucchini & Edamame Salad with Pickled Ginger

This is a dump ’n’ dress salad, so there’s no need to emulsify the dressing ahead of time. The raw zucchini cures in the sharp, warming dressing, but it’s still a surprisingly robust salad which will last a few days in the fridge – though it’s at its optimal point texturally at around the 1–2 hour mark, while the zucchini still has some bite. Pickled ginger can be a little bitter so do taste for balance and add a small amount of extra sugar if needed. You could add soba noodles here to make it a more substantial meal-in-a-bowl. Mukimame are the podded version of edamame, and you should be able to find them in the freezer aisle. If you can’t, buy whole edamame and pod them after blanching.

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Instructions

1.	Bring a medium saucepan of well-salted water to the boil, then tumble in the mukimame and cook for 2 minutes. Drain and set aside.
2.	Peel long strips of zucchini on the diagonal, using a mandolin or peeler.
3.	Put the zucchini, mukimame and the coriander into a bowl and add the dressing ingredients straight on top, giving everything a bit of a mix, then set aside until ready to serve.
4.	Arrange the mixture on a platter, drizzling with any leftover dressing from the bottom of the bowl, and dressing with some extra olive oil. Season with salt and pepper.
5.	Serve straight away, or leave to soften and get friendly. Sprinkle with crushed wasabi peas just before it hits the table.