Ever wondered what makes those salads at Japanese restaurants so good? It's the dressing! And now you can make it at home and enjoy all that deliciousness anytime you want.
4carrotsroughly chop 2 of them and shred the other 2
2Tbsp. fresh gingerpeeled and roughly chopped
1limejuice only, about 2 Tbsp.
5tsphoney
1 1/2tsp. toasted sesame oil
1Tbsp. reduced-sodium soy sauce (or use any variety) (use wheat/gluten-free, if needed)
1Tbsp. almond butter or tahini
1large head lettucetorn into bite-sized pieces about 10 cups
1/8head purple cabbageshredded
1 - 2avocadoor use 8 - 16 oz. baked tofu or chicken
Instructions
In a blender or food processor, combine the olive oil, vinegar, chopped carrots, ginger, lime juice, honey, sesame oil, soy sauce, and almond butter or tahini until almost smooth (not quite pureed).
Serve it over a green salad with the shredded carrots, cabbage, and avocado, tofu, or chicken (optional).
Notes
Nutritional Information Per Serving (% based upon daily values): Calories 191, Total Fat: 15g, 22.5%; Saturated Fat: 2g, 10%; Cholesterol: 0mg, 0%; Sodium: 166mg, 7%; Total Carbohydrate: 15g, 5%; Dietary Fiber: 3g, 11.5%; Sugar: 9g; Protein: 3gLike this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, All, Dairy-Free, Fall, Kosher, Low Fat, Low Sodium, Lunch, Make-Ahead, No-Cook, Salads, Side Dish, Spring, Summer, Super Scramble Express (20 minutes or less total), Vegan, Vegetarian, Winter