Sesame Ginger Salad

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

1. 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.
2. 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.
3. 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.