Asian Chopped Salad with Sesame Ginger Dressing
Chill the dressing while prepping vegetables so the flavors can marinate together. Reserve some mandarin orange liquid to add natural sweetness to the dressing if needed. Add crispy noodles and oranges right before serving to keep them fresh and crunchy.
Time: Prep: 20 mins, Cook: 0 mins, Total: 20 mins
Servings: 6
Ingredients
- 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
- 1 cup frozen shelled edamame (, thawed )
- 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))
Instructions
- Add all dressing ingredients to a small bowl and whisk to combine well; adjust seasoning with salt if needed. Chill in the fridge while washing and cutting veggies to let flavors marinate, then whisk again before pouring on the salad.
- Combine the romaine, red cabbage, carrots, thawed edamame, almonds, and green onions in a large mixing bowl and toss to mix evenly.
- When ready to serve, add the chilled dressing (whisked) and half the mandarin oranges, toss gently, then top with crispy noodles, the remaining oranges, and a sprinkle of sesame seeds if desired.