Crisp Ginger Salad Fresh (Printable Version)
Vibrant salad with crisp vegetables and zesty ginger dressing delivering refreshing, crisp texture and bright flavors.
# What You'll Need:
→ Vegetables
01 - 2 cups mixed salad greens (romaine, arugula, baby spinach)
02 - 1 cup thinly sliced cucumber
03 - 1 cup julienned carrots
04 - 1 red bell pepper, thinly sliced
05 - 1/4 cup thinly sliced red onion
06 - 1/2 cup snap peas, sliced diagonally
→ Dressing
07 - 2 tablespoons fresh ginger, finely grated
08 - 2 tablespoons rice vinegar
09 - 1 tablespoon soy sauce or tamari (for gluten-free)
10 - 2 tablespoons sesame oil
11 - 1 tablespoon honey or maple syrup
12 - 1 tablespoon lime juice
13 - 1 clove garlic, minced
14 - 1/4 teaspoon salt
15 - Freshly ground black pepper, to taste
→ Garnish
16 - 2 tablespoons toasted sesame seeds
17 - 2 tablespoons chopped fresh cilantro (optional)
# How To Make:
01 - Wash and prepare all vegetables as described, then combine them in a large salad bowl.
02 - In a small bowl, whisk together the ginger, rice vinegar, soy sauce or tamari, sesame oil, honey or maple syrup, lime juice, minced garlic, salt, and black pepper until emulsified.
03 - Drizzle the dressing over the vegetables and toss gently to ensure an even coating.
04 - Sprinkle toasted sesame seeds and chopped cilantro over the salad, if desired.
05 - Serve immediately to retain the salad’s crisp texture and fresh flavor.
# Expert Advice:
01 -
- It's impossibly fast, ready in the time it takes to pour a drink, with zero cooking required.
- The ginger dressing wakes up your whole mouth with brightness that lingers in the best way.
- It tastes expensive and thoughtful but uses ingredients that are probably already in your kitchen.
02 -
- Don't dress the salad more than ten minutes before eating unless you want it to turn into a limp pile—the acid breaks down the vegetables faster than you'd expect.
- That moment when you taste the dressing and it seems too sharp or not sweet enough is the exact moment to stop second-guessing yourself, because it balances out when it meets the vegetables.
03 -
- Grate your ginger right before making the dressing so it's at its brightest and sharpest—aged ginger loses its punch.
- Keep all your vegetables cold until the last moment so they stay crisp and the salad stays refreshing even after the dressing touches them.