Asian Salad with Soy-Ginger Vinaigrette

Name: Asian Salad with Soy-Ginger Vinaigrette
Prep time: 10 min
Total time: 10 min
Yield: 1 serving
Ingredients: For the Asian Salad:; 1 5 oz package Spring Mix Salad Mix; 1 thinly sliced carrot; 1 thinly sliced peeled cucumber; 3 sheets toasted seaweed; 2 teaspoons toasted sesame seeds; 1/4 cup cilantro leaves; 1 avocado; 1/3 cup Blue Diamond Wasabi and Soy Sauce Almonds; For the Soy-Ginger Vinaigrette:; 2 tablespoons rice wine vinegar; 2 tablespoons tamari or soy sauce; 1/4 cup toasted sesame oil; 1/4 cup canola oil; 2 tablespoons honey or brown sugar; 2 cloves garlic; 1 tablespoon grated ginger; 1 tablespoon toasted sesame seeds; 1/2 teaspoon black pepper

User Reviews

4.4

15 reviews

Good

Prep Time
10 mins
Total Time
10 mins
Course
Salad
Cuisine
Vegetarian

Asian Salad with Soy-Ginger Vinaigrette

Iris Warren

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Asian salad with carrots, cucumber, seaweed strips, cilantro, sesame seeds, avocado, and a soy-ginger dressing.

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Ingredients

For the Asian Salad:
1 5 oz package Spring Mix Salad Mix
1 thinly sliced carrot
1 thinly sliced peeled cucumber
3 sheets toasted seaweed sliced into strips
2 teaspoons toasted sesame seeds
1/4 cup cilantro leaves
1 avocado sliced, pit removed
1/3 cup Blue Diamond Wasabi and Soy Sauce Almonds
For the Soy-Ginger Vinaigrette:
2 tablespoons rice wine vinegar
2 tablespoons tamari or soy sauce
1/4 cup toasted sesame oil
1/4 cup canola oil
2 tablespoons honey or brown sugar use brown sugar for vegan
2 cloves garlic minced
1 tablespoon grated ginger
1 tablespoon toasted sesame seeds
1/2 teaspoon black pepper

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Instructions

1. Add salad ingredients to a large mixing bowl. Set aside.
2. To make the vinaigrette, place all ingredients in a jar, close tightly and shake vigorously to combine and emulsify.
3. Drizzle the vinaigrette over the salad and serve immediately.
Note-you can also use a store-bought Asian salad dressing.