Description
This vibrant and refreshing salad features a medley of crisp vegetables, edamame, and mandarin oranges, all tossed in a flavorful sesame-ginger dressing. It’s a perfect side dish or light main course, offering a delightful balance of textures and tastes.
Ingredients
For the Salad:
-
1 large head romaine lettuce, chopped (about 7 cups)
-
1½ cups red cabbage, shredded
-
1½ cups carrots, julienned or shredded
-
⅓ cup green onions, thinly sliced
-
1 cup frozen shelled edamame, thawed
-
1 can (10 oz) mandarin oranges, drained (reserve liquid)
-
½ cup sliced almonds or cashews
-
½ cup crispy noodles (optional, for topping)Christie at Home+2Nasoya+2Vegan Huggs+2Vegan Huggs+1Nasoya+1
For the Sesame Ginger Dressing:
-
2 tablespoons low-sodium tamari (or soy sauce)
-
3½ tablespoons rice vinegar
-
1½ tablespoons toasted sesame oil
-
1 tablespoon agave syrup
-
1 clove garlic, minced
-
½ tablespoon fresh ginger, minced
-
2½ tablespoons reserved mandarin orange liquid
-
1 tablespoon sesame seeds
Instructions
-
In a large bowl, combine the chopped romaine lettuce, shredded red cabbage, julienned carrots, and sliced green onions.
-
Add the thawed edamame, drained mandarin oranges, sliced almonds or cashews, and crispy noodles (if using).
-
In a separate bowl or jar, whisk together the tamari, rice vinegar, toasted sesame oil, agave syrup, minced garlic, minced ginger, reserved mandarin orange liquid, and sesame seeds until well combined.
-
Pour the dressing over the salad and toss gently to coat all ingredients evenly.
-
Serve immediately, garnished with additional sesame seeds if desired
Notes
For a spicier kick, add a teaspoon of sriracha to the dressing.
This salad pairs wonderfully with grilled chicken or tofu for a complete meal.
The dressing can be prepared in advance and stored in the refrigerator for up to a week.
- Prep Time: 20 minutes
- Cook Time: None
- Category: Salad
- Method: Tossed
- Cuisine: Asian
Keywords: Asian salad, sesame dressing, edamame, mandarin oranges, crunchy salad