This fresh and flavorful Sesame Ginger Salad features crisp veggies, a tangy sesame-ginger dressing, and a crunchy topping. It’s a light, healthy side dish that pairs wonderfully with grilled meats or as a standalone lunch.
Ingredients (Serves 4)
- For the Salad:
- 4 cups mixed greens (such as arugula, spinach, or romaine)
- 1 cucumber, thinly sliced
- 1 cup shredded carrots
- 1/2 red bell pepper, thinly sliced
- 1/4 cup red cabbage, thinly sliced
- 2 green onions, sliced
- 1/4 cup edamame (optional)
- 2 tablespoons sesame seeds (toasted if preferred)
- 1/4 cup cilantro or mint, chopped (optional)
- For the Sesame Ginger Dressing:
- 3 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon honey or maple syrup
- 1 teaspoon fresh grated ginger
- 1 garlic clove, minced
- 1 teaspoon lime juice
- Salt and pepper, to taste
Instructions
- Prepare the Salad:
- In a large bowl, combine the mixed greens, cucumber, shredded carrots, red bell pepper, red cabbage, and green onions. Add the edamame and herbs (cilantro or mint) if using.
- Sprinkle sesame seeds over the salad and toss gently to combine.
- Make the Dressing:
- In a small bowl or jar, whisk together sesame oil, rice vinegar, soy sauce, honey, grated ginger, garlic, lime juice, and salt and pepper to taste.
- Adjust the seasoning, adding more honey for sweetness or more lime for acidity if needed.
- Assemble the Salad:
- Drizzle the sesame ginger dressing over the salad and toss until everything is well coated.
- Serve:
- Serve immediately as a refreshing side or a light lunch.
Tips
- Add Protein: Top with grilled chicken, shrimp, or tofu for a complete meal.
- Make it Spicy: Add a dash of sriracha or red pepper flakes to the dressing for some heat.
- Meal Prep: Keep the salad and dressing separate until ready to serve to prevent sogginess.
Enjoy this crunchy, tangy Sesame Ginger Salad for a refreshing and healthy dish!