Sesame Ginger Salad
- grapeseed oil
- 1 cup shelled edamame
- ¼ cup sunflower seeds
- ¼ cup slivered almonds
- 3 cups chopped romaine lettuce
- 2 cups chopped napa cabbage
- 1 cup thinly sliced red cabbage
- ¼ cup carrot cut in matchsticks
- ¼ cup thinly sliced celery
- ¼ cup thinly sliced sugar snap peas
Sesame Ginger Salad Dressing
- 3 tablespoons sesame seed oil
- 3 tablespoons rice vinegar
- 1½ tablespoons gluten-free tamari or soy sauce
- 1½ tablespoons water
- 1 teaspoon finely minced fresh ginger
- 1 teaspoon dry mustard powder
- Heat oven to 450ºF. Grease a medium rimmed baking sheet, then spread the edamame in an even layer. Place in the oven and roast for 20 minutes. Remove and allow to cool.
- Set a medium skillet over medium heat. Add the sunflower seeds, toast until just starting to brown, about 5 minutes. Remove and allow to cool. Add the almonds, toast until just starting to brown, about 3 minutes. Remove and allow to cool.
- In a large bowl, combine all the salad ingredients. In a small bowl, whisk together all the dressing ingredients. Pour the dressing over the salad and toss to coat. Serve.
Serves 4
This recipe is being shared in Meat Free Mondays and Allergy Free Wednesdays.
What an absolutely gorgeous salad, Kalinda! I love your step-by-step photos, too. Sharing!
Shirley
Thanks Shirley! The step-by-step for a salad is silly since you’re just layering ingredients, but since I do it for all my recipes, I couldn’t really leave it out.
Wow this salad is so gorgeous and sounds so delicious. Love this kind of food :-)
Yum this looks so fresh and yummy!