Greens - Asian Chopped Salad With Sesame-Ginger Dressing
Greens - Asian Chopped Salad With Sesame-Ginger Dressing
1 large head (12 oz) romaine lettuce, shredded (about 7 cups)
1 1/2 cups red cabbage, shredded
1 1/2 cups carrots, julienne (matchstick) or shredded
1/3 cup green onions, sliced thin
1/2 cup sliced almonds, raw or toasted
1 10 oz can mandarin oranges, reserve liquid
1/2 cup crispy noodles (for topping)
Sesame Ginger Dressing:
2 tablespoons low sodium tamari (sub soy)
3 1/2 tablespoons rice vinegar
1 1/2 tablespoons toasted sesame oil
1 tablespoon agave
1 clove garlic , minced
1/2 tablespoon ginger , minced
2 1/2 tablespoons liquid from canned mandarin oranges
1 tablespoon sesame seeds
Sesame Ginger Dressing: Add all ingredients to a small bowl and whisk to combine well. Taste and adjust seasoning as needed (add a pinch of salt if desired). Place in the fridge while you wash and cut your veggies. This will give the flavors time to marinate. (* Whisk again before pouring on salad). Salad: To a large mixing bowl, add the lettuce, cabbage, carrots, edamame, almonds, and green onions. Toss to combine well. If you're ready to serve the salad, add the dressing (*whisk before pouring) and half the oranges. Gently toss to combine. Some of the dressing will settle to the bottom, so if you feel the veggies need more coating, just toss gently again. Top with crispy noodles and the remaining oranges. You can sprinkle on sesame seeds too.
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