1Combine the vinegar, ginger, tamari, and monk fruit extract in a small bowl.
2Whisk in the oils until well combined.
3Stir in the green onions, sesame seeds, and salt.
4Toss baby greens and red bell pepper in 1/4 cup dressing and serve.
5Remaining dressing can be stored, covered, in refrigerator for up to 1 week.
This recipe is part of the Light and Easy Japanese menu, with Shirataki Noodle, Chicken, and Snap Pea Salad; Green Salad with Sesame-Ginger Vinaigrette; Ahi Tuna over Asian Slaw; and Stir-Fried Kale with Ginger. Check out the Light and Easy Japanese Menu and Guide for links to all the recipes, plus more handy tips and tricks for a healthy, delicious Asian feast.
Originally published in The Virgin Diet Cookbook, Grand Central Life & Style, 2014
Want more delicious, nutritious recipes? Check out jjvirgin.com/recipes.