Asian Rainbow Salad with Sesame Ginger Dressing

Perfect for Meal Prep: This salad is ideal for making ahead and packing for lunches. Simply keep the dressing separate until you're ready to eat to ensure the vegetables stay fresh and crisp. This mak

Ingredients

• <strong>For the Salad</strong>
• 1 cup red cabbage, thinly sliced
• 3 large carrots, julienned or shredded
• 2 red bell peppers, thinly sliced
• 1 English Cucumber, halved and thinly sliced
• 2 cups edamame (shelled)
• 4 green onions, thinly sliced
• 2 cups mixed salad greens or baby spinach (optional, for extra base)
• 2 tablespoons sesame seeds
• Optional protein: Grilled chicken, shrimp, or tofu
• <strong>For the Dressing</strong>
• 2 tablespoons olive oil
• 1 tablespoon toasted sesame oil
• 2 tablespoons low sodium tamari , or low sodium soy sauce (if not gluten free)
• 2 tablespoons rice vinegar
• 2 tablespoons maple syrup
• 2 small cloves garlic, minced
• 1 tbsp fresh ginger root, minced (use half for a less spicy version)
• 1/4 tsp crushed red pepper (optional, for a little spice)

Instructions

1. Boil or steam the edamame until tender. Strain, rinse, and set aside to cool.
2. If you're adding the optional protein, make sure it's cooked and ready to go.
3. In a large bowl, combine the red cabbage, carrots, bell peppers, cucumber, edamame, and green onions. If using, add the mixed salad greens for an extra base.
4. Make the dressing: In a small bowl, whisk together the olive oil, tamari, rice vinegar, maple syrup, garlic, ginger, and optional chile flakes if using.
5. Pour the dressing over the salad and toss to combine. Divide into 4 portions and sprinkle with sesame seeds. If using, top with the optional protein. Serve immediately. (See directions below if making ahead)
6. If you're making this salad ahead of time for packed lunches or dinners, keep the dressing separate until you're ready to eat it. Store the salad ingredients along with optional protein (if using) in 4 separate airtight containers in the refrigerator, with the dressing and sesame seeds on the side. When ready to serve, simply add the dressing and seeds, toss, and enjoy!
7. This Asian Rainbow Salad with Sesame Ginger Dressing is a perfect addition to your summer meal rotation. I hope you enjoy making and eating this salad as much as I do!
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