Refreshing Vegan Arugula Salad with Zesty Homemade Ginger Dressing

Name: Refreshing Vegan Arugula Salad with Zesty Homemade Ginger Dressing
Prep time: 15 h
Total time: 15 h
Cuisine: Asian
Ingredients: 4 cups arugula, washed and dried; 1 cup cherry tomatoes, halved; 1 medium cucumber, thinly sliced; 1/2 cup shredded carrots; 1/2 cup red bell pepper, thinly sliced; 1/4 cup red onion, thinly sliced; 1/4 cup chopped fresh cilantro (optional); 1/4 cup chopped fresh mint (optional); 1/2 cup roasted, unsalted almonds or cashews, coarsely chopped; 1/4 cup extra-virgin olive oil; 2 tablespoons rice vinegar; 1 tablespoon low-sodium soy sauce or tamari (gluten-free if desired); 2 tablespoons fresh ginger, minced; 1 clove garlic, minced; 1 tablespoon maple syrup or agave nectar; 1 teaspoon sesame oil; 1/2 teaspoon sriracha or other hot sauce (optional); Salt and pepper, to taste

7 steps

Prep:15h

Discover a delicious and vibrant vegan arugula salad, perfect for a light lunch or a nutritious side dish. This colorful mix of fresh vegetables is brought to life with a homemade ginger dressing that boasts a zesty, Asian-inspired twist. Ready in just 15 minutes, this simple yet flavorful salad is sure to be your new go-to recipe for healthy eating. Join us as we dive into the world of delightful greens and explore the art of making a scrumptious, guilt-free meal.

Updated at: Thu, 17 Aug 2023 10:01:54 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories308 kcal (15%)

Total Fat26.3 g (38%)

Carbs15.7 g (6%)

Sugars8.1 g (9%)

Protein6.2 g (12%)

Sodium322.9 mg (16%)

Fiber4.2 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Salad

4 cupsarugula

washed and dried

1 cupcherry tomatoes

halved

1cucumber

medium, thinly sliced

½ cupshredded carrots

½ cupred bell pepper

thinly sliced

¼ cupred onion

thinly sliced

¼ cupfresh cilantro

chopped, optional

¼ cupfresh mint

chopped, optional

½ cuproasted unsalted almonds

or cashews, coarsely chopped

Ginger Dressing

¼ cupextra-virgin olive oil

2 tablespoonsrice vinegar

1 tablespoonlow-sodium soy sauce

or tamari, gluten-free if desired

2 tablespoonsfresh ginger

minced

1clove garlic

minced

1 tablespoonmaple syrup

or agave nectar

1 teaspoonsesame oil

½ teaspoonsriracha

or other hot sauce, optional

Instructions

Step 1

In a large mixing bowl, combine the arugula, cherry tomatoes, cucumber, shredded carrots, red bell pepper, red onion, and chopped fresh cilantro and mint, if using. Set aside.

Step 2

To prepare the ginger dressing, combine the olive oil, rice vinegar, soy sauce, minced ginger, minced garlic, maple syrup, sesame oil, and sriracha (if using) in a small bowl or a jar with a tight-fitting lid.

Step 3

Whisk the dressing ingredients together or shake the jar until everything is well combined. Taste and adjust the seasonings with salt and pepper as needed.

Step 4

Pour the ginger dressing over the salad and toss until all the ingredients are evenly coated.

Step 5

Let the salad sit for 10-15 minutes, allowing the flavors to meld and the arugula to soften slightly.

Step 6

Before serving, sprinkle the chopped roasted almonds or cashews on top of the salad.

Step 7

Serve immediately, or store leftovers in an airtight container in the refrigerator for up to 2 days. Enjoy!