Gingery sesame-soy vinaigrette + a simple salad to serve it on.

asian carrot romaine apple salad sesame gingerI have been craving salad after salad this winter.  I think it is because I crave the vibrant colors and raw textures of summer produce.  Bright and colorful salads are a sweet spot in winter.  Packed with color and therefore nutrition, they are a great way to get your family’s veggies in!  Serve with a simple soup, baked sweet potatoes, or a quinoa dish and you have a complete meal.  This is a simple and quick salad to put together as a side yet it looks beautiful and it is so good!

The dressing is a sweet ginger-soy vinaigrette that keeps well in the fridge.  A few years ago I started making my own salad dressings and I’ve never looked back.  They are SO much more delicious than any store-bought dressing and you know exactly what goes in them!  Pictured below is the leftover dressing I had after using it on 2 adult salads and 1 kid salad.  Probably about a cup leftover.  You could easily double the recipe so you could keep it on hand for future salad-eating.

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Sesame-ginger vinaigrette:

1/3c rice vinegar (unseasoned)

1T sesame oil

1 clove garlic, minced

small piece of ginger, minced (about 1/2-1t, depending on your taste)

1T toasted sesame seeds

2 1/2T soy sauce

1/4c brown sugar

1/3c oil, I used avocado oil

1 thinly sliced green onion

1T fresh orange or tangerine juice (optional-if you dont have any on hand, dont sweat it)

Whisk all ingredients together and pour into a mason jar to store.  Oil will separate so make sure to give it a good shake before you use it otherwise you’ll only be getting oil.

I served this over a simple salad of romaine, sliced rainbow carrots, chopped pink lady apple, and a little thinly sliced red onion.  It would also play well with Napa cabbage, asian pear, tangerines/oranges, cucumber, avocado, or spinach.  Use whatever you have on hand!  The beauty of cooking is in experimenting and making the recipe your own.  Enjoy!

Love, A.

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