Ever since Anja pointed out this Asian Salad she fell in love with, I got hooked on Asian Salads and have been making one almost once or twice a week. I tend to define any salad dressing with sesame oil, as an Asian Salad dressing.
A couple of weeks ago, I came across another Asian salad recipe by Miami chef Michelle Bernstein. With all of the flavors coming from the Sesame oil, Sesame seeds, Garlic, and Ginger, you will be delighted with its distinctive refreshing taste. If you ever get tired of your same-old, everyday salad, try a new one! It's so yummy and easy to make, you will be wondering why didn't I know about this before!
2 cups of Arugula
1 cup peeled, julienne cucumber
1 cup of Kale
1 cup of peeled and julienne carrots
1/4 cup Sunflower seeds
2 tbs sesame seeds
2 tbs low sodium soy sauce
3 tbs rice wine vinegar
2 tbs fresh ginger
1 garlic clove
2 tbs agave (cactus honey)
1/2 cup sesame oil
Mix all the dressing ingredients in a blender if you prefer smooth texture. You can use any vegetables you have in the refrigerator but preferably there is one or more ingredients that have a little bit more texture like carrots, cabbage, cucumbers. The different vegetable textures of hard and soft make the taste of this salad come alive.