Asian Salad with Soy-Ginger Vinaigrette
Total Time
10 minutes
Prep Time
10 minutes
Rating
4.41 out of 5 stars
(5)
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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Preparation
Step 1
1. Add salad ingredients to a large mixing bowl. Set aside.
Step 2
2. To make the vinaigrette, place all ingredients in a jar, close tightly and shake vigorously to combine and emulsify.
Step 3
3. Drizzle the vinaigrette over the salad and serve immediately.
Step 4
Note-you can also use a store-bought Asian salad dressing.
Step 5
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