Asian Salad with Soy-Ginger Vinaigrette
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Two Peas & Their Pod · by Maria Lichty★ 4.4 (5)

Asian Salad with Soy-Ginger Vinaigrette

NUTRITION · PER SERVING10M COOK
CAL 25%·PRO 15%
CARBS 22G18% OF CAL
7G FIBER0G ADDED0G INTRINSIC4G OTHER12G TOTAL SUGAR
FAT 43G79% OF CAL
5G SAT39G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A vibrant Asian salad with mixed greens, carrots, cucumber, seaweed, cilantro, sesame seeds, and avocado dressed in soy-ginger vinaigrette.

mainsaladdairy freevegetarian
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Nutrition & ingredients

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
PREP
10M
SODIUM
620MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.