Layered Asian Salad with Sesame Ginger Dressing
 
Hands-on time
Total time
 
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Yields: 2 salads + extra dressing
Ingredients
For the dressing
  • 1/4 cup tahini
  • 3 Tbsp mirin
  • 2 Tbsp chopped fresh ginger
  • 1 Tbsp Bragg's liquid aminos (or low-sodium soy sauce)
  • 2 tsp sesame oil
  • 2 tsp rice vinegar
  • 2-4 Tbsp water
  • 2 Tbsp sesame seeds, lightly toasted
For the salads:
  • 1-2 cups cooked brown rice
  • 1 cup shredded green cabbage
  • 1 cup grated carrot
  • 1 cup frozen edamame, thawed
  • 1/4 cup slivered almonds, lightly toasted
Instructions
  1. Make the dressing by blending together all ingredients except for sesame seeds. I like to start with 2 Tbsp of water and thin it out with an additional 1-2 Tbsp if necessary. Stir in the sesame seeds.
  2. Assemble the salads by layering all components in two bowls. Top with dressing. Enjoy!
Notes
Prep time does not include rice cooking time.
Can be made up to a week in advance. Keep dressing separate until just before serving.
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2014/09/layered-asian-salad-with-sesame-ginger-dressing/