Light Salad With Japanese Dressing

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.


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
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


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
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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