Asian Salad with Soy-Ginger Vinaigrette
By á-4084
Rate this recipe
4.3/5
(6 Votes)
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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
Details
Adapted from twopeasandtheirpod.com
Preparation
Step 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.
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