Go Back
Print Recipe
4.5 from 2 votes

Asian Salad with Soy-Ginger Vinaigrette

Asian salad with carrots, cucumber, seaweed strips, cilantro, sesame seeds, avocado, and a soy-ginger dressing.
Prep Time10 mins
Total Time10 mins

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

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.