SESAME GINGER CHOPPED SALAD


I’m a sucker for all things ginger, especially when it comes to salads and salad dressings. I created this sesame ginger chopped salad recipe originally as a side dish for grilled chicken and pulled pork, but have ended up just eating it right out of the bowl because it’s just that good! This is the perfect dish to bring to a gathering, party or family dinner that everyone will love.


Here’s what you’ll need:

  • 3 cups shredded red and white cabbage
  • 2 cups shredded carrots
  • 3/4 cup sliced almonds
  • 1/2 cup fresh chopped cilantro
  • 6 green onions, chopped
  • 1/4 cup coconut aminos
  • 1/4 cup rice vinegar
  • 1 tbsp sesame oil
  • 2 tbsp almond butter
  • 2 tbsp hot water
  • 1 tbsp fish sauce
  • 1 tbsp chili garlic sauce
  • 1 tbsp grated ginger
  • 2 tbsp sesame seeds
  • 1 orange, cut into small slices

In a large bowl, combine cabbage, carrots, almonds, cilantro and green onions. Mix together until uniform.

Make the dressing by whisking coconut aminos, rice vinegar, sesame oil, almond butter, water, fish sauce, chili sauce, ginger and sesame seeds in a small bowl.

Pour dressing over the salad mix and toss until all of the mix is covered. Top with sliced oranges. Serve immediately or keep chilled in the refrigerator for up to 3 days.


SESAME GINGER CHOPPED SALAD

Ingredients:

  • 3 cups shredded red and white cabbage
  • 2 cups shredded carrots
  • 3/4 cup sliced almonds
  • 1/2 cup fresh chopped cilantro
  • 6 green onions, chopped
  • 1/4 cup coconut aminos
  • 1/4 cup rice vinegar
  • 1 tbsp sesame oil
  • 2 tbsp almond butter
  • 2 tbsp hot water
  • 1 tbsp fish sauce
  • 1 tbsp chili garlic sauce
  • 1 tbsp grated ginger
  • 2 tbsp sesame seeds
  • 1 orange, cut into small slices

Instructions:

  1. In a large bowl, combine cabbage, carrots, almonds, cilantro and green onions. Mix together until uniform.
  2. Make the dressing by whisking coconut aminos, rice vinegar, sesame oil, almond butter, water, fish sauce, chili sauce, ginger and sesame seeds in a small bowl.
  3. Pour dressing over the salad mix and toss until all of the mix is covered. Top with sliced oranges. Serve immediately or keep chilled in the refrigerator for up to 3 days.

%d bloggers like this: