Asian Green Salad with Soy Sesame Dressing
Craving a refreshing and vibrant dish? This Asian Green Salad with Soy Sesame Dressing is packed with crisp vegetables and a savory dressing that elevates your meal. Perfect for any occasion, it's an easy weeknight dinner that you'll want to make tonight!
Equipment
- Chef's Knife
- Skillet
- Frying Pan
- Whisk
Ingredients
- 1/4 cup Soy Sauce
- 1/4 cup Unseasoned Rice Vinegar
- 1/4 cup Peanut Oil
- 1 tablespoon Sesame Seed Oil
- 1/4 cup Monkfruit Sweetener
Instructions
- Step 1: Whisk together the soy sauce, rice vinegar, peanut oil, sesame oil, and Monkfruit Sweetener in a mixing bowl. Alternatively, shake the ingredients in a jar with a tight-fitting lid for a quick mix.
- Step 2: Tear apart the Romaine heart, wash, and spin dry in a salad spinner or dry with paper towels.
- Step 3: Cut the cucumber into short thin strips and prepare the carrots accordingly. Slice sugar-snap peas into short pieces, aiming for about half a cup of each.
- Step 4: Toast sesame seeds in a dry frying pan for one to two minutes until fragrant, or use pre-toasted seeds.
- Step 5: In a medium bowl, combine the washed Romaine and baby greens; toss with enough dressing to coat the greens (about two to three tablespoons).
- Step 6: Arrange the dressed greens on individual plates or bowls.
- Step 7: Top each salad with the prepared sugar-snap peas, carrots, and cucumber, drizzle with more dressing if desired, and sprinkle with sesame seeds.
- Step 8: Serve immediately and enjoy! The dressing can be stored in the fridge for over a week, but allow it to come to room temperature before using.
Notes
- Tip 1: Store leftover salad separately from the dressing to maintain freshness.
- Tip 2: This salad is best enjoyed fresh but can be kept in the fridge for a day.
- Tip 3: Use seasonal vegetables for a fresh twist.
- Tip 4: Consider adding grilled chicken or tofu for a protein boost.
- Tip 5: Adjust the dressing ingredients based on your taste preferences.