Description
A vibrant and refreshing salad with fresh vegetables, aromatic herbs, and a zingy ginger dressing that elevates the dish.
Ingredients
Scale
- 4 cups mixed greens (such as arugula and baby spinach)
- 1 cup shredded carrots
- 1 cup sliced bell peppers (red, yellow, or orange)
- 1 cup cucumber, thinly sliced
- 3 tablespoons fresh ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon honey (or maple syrup for a vegan option)
- 1 teaspoon chili flakes
- ¼ cup fresh herbs, finely chopped (such as cilantro or basil)
- ¼ cup crushed peanuts or cashews
Instructions
- Rinse the mixed greens and pat dry, then combine with the carrots, bell peppers, and cucumber in a large bowl.
- In a small bowl, whisk together grated ginger, soy sauce, rice vinegar, sesame oil, honey, and chili flakes to create the dressing.
- Pour the dressing over the salad just before serving and toss gently.
- Sprinkle with finely chopped herbs and crushed nuts before serving.
- Serve immediately to enjoy the freshness and vibrant colors.
Notes
Best enjoyed fresh; store leftovers in an airtight container in the refrigerator for up to 24 hours. Keep dressing separate until serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg