Asian Salad with Soy-Ginger Vinaigrette

Photo by Lee C.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: