Light Salad With Japanese Dressing

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Average Rating: 3 | Rated By: 1 users

When it comes to a good salad, it is all about the dressing. This dressing is light yet flavourful bringing out the delicate taste in your salad.

Ingredients

  • 1 cup (250 mL) thinly sliced white cabbage
  • 1 head of romaine lettuce cut to bite size pieces
  • 1 small red onion, thinly sliced
  • 2 avocados, sliced
  • 2 tomatoes, sliced
  • 1 handful fresh cilantro leaves
  • FOR THE DRESSING:
  • ½ cup (125 mL) extra virgin olive oil
  • 3 Tbsp gluten-free tamari sauce
  • 2 tsp (10 mL) finely chopped shallot
  • 1 inch (2.5 cm) piece of fresh ginger root, peeled and grated
  • 1 ½ tsp (7.5 mL) rice vinegar
  • 1 Tbsp gluten-free tomato ketchup
  • 2 garlic cloves, minced
  • 1 Tbsp (15 mL) water
  • 1 Tbsp (15 mL) toasted white sesame seeds (to toast sesame seeds, heat a dry frying pan and when hot, add the seeds tossing until they are evenly coloured)
  • NOTE: use organic ingredients whenever possible
  • Instructions

  • FOR THE DRESSING:
  • Whisk all the ingredients together in a bowl and set aside. The dressing makes about 1/2 cup, use only as much as you need to. It can be kept in the fridge for a few days
  • FOR THE SALAD:
  • Place all the salad ingredients in a large bowl and pour the dressing on top and then gently toss.
  • Serve as a starter, side or top with grilled salmon or chicken


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