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Asian Salad with Sesame Ginger Vinaigrette | www.oliviascuisine.com | Spinach and watercress tossed with carrots, crunchy broccoli stems, mango, cucumbers, edamame, crushed peanuts, sesame seeds and a delicious sesame ginger vinaigrette. Serve with Pagoda egg rolls to make it a meal! #FrozenFromScratch #ad

Asian Salad with Sesame Ginger Vinaigrette

Servings: 4
Prep Time: 15 minutes
Total Time: 15 minutes
author: Olivia's Cuisine
4.39 from 26 votes
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Ingredients  

For the salad:

  • 1 cup shelled edamame, frozen
  • 4 cups packed baby spinach
  • 2 cups watercress, thin stems and leaves only
  • 2 carrots, peeled and julienned
  • 4 broccoli stems, peeled and julienned
  • 1 green mango, peeled and julienned
  • 1 medium cucumber, thinly sliced

For the dressing:

  • 1 teaspoon finely minced ginger
  • 1 garlic clove, minced
  • 2 teaspoons agave nectar
  • 3 tablespoons rice vinegar
  • 1 teaspoon soy sauce
  • 5 tablespoons canola oil
  • 2 tablespoons sesame oil

Garnishes:

  • 1/3 cups peanuts, crushed
  • 2 tablespoons toasted sesame seeds

Instructions 

Make the dressing:

  • Combine all the ingredients in the blender and blend until smooth. Reserve.

Make the salad:

  • Start by cooking edamame according to package instructions.
  • Place all the salad ingredients (including the cooked edamame) in a bowl, drizzle with the dressing and toss.
  • Garnish with sesame seeds and crushed peanuts and serve.

Notes

The dressing can be made ahead and refrigerated for up to 3 days.
You can also cook the edamame ahead of time and refrigerate until ready to use.
Author: Olivia's Cuisine