Sesame Ginger Salad
Colorful crispy vegetables that have the perfect balance of sweet and
sour.
A great summer side salad.
Servings: 4 Prep Time: 10 min Total Time: 10 min
Ingredients:
Dressing:
1/2 cupGluten Free Soy Sauce
1/2 cupSesame Oil
1/2 cupRice Wine Vinegar
1/4 cupGinger
1 cloveGarlic
2 TbspSugar)I use splenda or extivia)
2 TbspToasted Sesame Seeds
Salt & White Pepper, to taste
4Yellow Peppers, julienned
4Red Peppers, julienned
2Peeled English Cucumbers, julienned
3 cupsNapa Cabbage, chiffonade
1/2 cupGreen Onion, julienned
1Red Onion, julienned
Black & White Sesame Seeds, to garnish
Directions:
Take all items of the dressing but the sesame oil and mix in a blender.
Once
well combined, slowly add the oil a little at a time until it is all mixed
in. Set aside. Wash vegetables and cut them as specified. Toss the
vegetables with the dressing a 1/4 cup at a time so the vegetables don't
become over saturated. Place in the fridge to help incorporate the
flavors.
Garnish with sesame seeds.
Helpful Tips:
Any unused dressing can be saved in the fridge for a week.
Faith is the strength by which a shattered world shall emerge into the
light.
Helen Keller
~blessings, Sugar
