Green Salad with Japanese Carrot Ginger Dressing - The Scramble

Name: Green Salad with Japanese Carrot Ginger Dressing - The Scramble
Ingredients: 1/3 cup extra virgin olive oil; 1/3 cup rice vinegar or rice wine vinegar; 4 carrots (roughly chop 2 of them and shred the other 2); 2 Tbsp. fresh ginger (peeled and roughly chopped); 1 lime (juice only, about 2 Tbsp.); 5 tsp honey; 1 1/2 tsp. toasted sesame oil; 1 Tbsp. reduced-sodium soy sauce (or use any variety) (use wheat/gluten-free, if needed); 1 Tbsp. almond butter or tahini; 1 large head lettuce (torn into bite-sized pieces about 10 cups); 1/8 head purple cabbage (shredded); 1 - 2 avocado (or use 8 - 16 oz. baked tofu or chicken)

www.thescramble.com

Discover the taste of Japanese salads at home with this simple Green Salad and its unique Japanese Carrot Ginger Dressing. Perfect for healthy meals or lunches!

View full recipe on www.thescramble.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.thescramble.com.

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Ingredients

1/3 cup extra virgin olive oil
1/3 cup rice vinegar or rice wine vinegar
4 carrots (roughly chop 2 of them and shred the other 2)
2 Tbsp. fresh ginger (peeled and roughly chopped)
1 lime (juice only, about 2 Tbsp.)
5 tsp honey
1 1/2 tsp. toasted sesame oil
1 Tbsp. reduced-sodium soy sauce (or use any variety) (use wheat/gluten-free, if needed)
1 Tbsp. almond butter or tahini
1 large head lettuce (torn into bite-sized pieces about 10 cups)
1/8 head purple cabbage (shredded)
1 - 2 avocado (or use 8 - 16 oz. baked tofu or chicken)