Asian Salad with Soy-Ginger Vinaigrette
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
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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 spring mix salad 5 oz package
- 1 carrot thinly sliced
- 1 cucumber peeled, thinly sliced
- 3 toasted seaweed sliced into strips, sheets
- 2 teaspoons sesame seeds toasted
- 1/4 cup cilantro leaves
- 1 avocado sliced, pit removed
- 1/3 cup almonds Blue Diamond Wasabi and Soy Sauce flavor
- For the Soy-Ginger Vinaigrette:
- 2 tablespoons rice wine vinegar
- 2 tablespoons tamari or soy sauce
- 1/4 cup sesame oil toasted
- 1/4 cup canola oil
- 2 tablespoons honey use brown sugar for vegan, or brown sugar
- 2 cloves garlic minced
- 1 tablespoon ginger grated
- 1 tablespoon sesame seeds toasted
- 1/2 teaspoon black pepper
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.
Genuine Reviews
User Reviews
Overall Rating
4.4
15 reviews
Good
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