Asian Salad with Sesame Ginger Vinaigrette

    1 cup shelled edamame, frozen
    4 cups packed baby spinach
    2 cups watercress
    2 carrots, peeled and julienned
    1 green mango, peeled and julienned
    1 medium cucumber, thinly sliced

    2 teaspoon Just Fresh Ginger Juice
    1 garlic clove, minced
    2 teaspoons agave nectar
    3 tablespoons rice vinegar
    1 teaspoon soy sauce
    5 tablespoons canola oil
    2 tablespoons sesame oil

Make the dressing:
Combine all the ingredients in the blender and blend until smooth. Reserve.

Make the salad:

  1. Start by cooking edamame according to package instructions.
  2. Place all the salad ingredients (including the cooked edamame) in a bowl, drizzle with the dressing and toss.
  3. Garnish with sesame seeds and crushed peanuts and serve.

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