By JJ Virgin

Green Salad with Sesame-Ginger Vinaigrette


January 3, 2017

This light, flavorful Asian salad dressing features anti-inflammatory ginger and also makes a fantastic sauce or marinade for meat, fish, and veggies.

Virgin Diet compliant: Cycles 1, 2, and 3
Sugar Impact Diet compliant: Cycles 1, 2, and 3

  • Prep: 5 mins
  • Yields: 1/2 Cup Dressing


2 tbsp rice vinegar

1 1/2 tsp finely minced fresh ginger

1 tbsp coconut aminos or reduced-sodium wheat-free tamari

1/4 tsp monk fruit extract

1 tbsp Asian sesame oil

3 tbsp Malaysian red palm fruit oil

3 tbsp finely chopped green onions

1 tbsp sesame seeds

1/8 tsp sea salt

4 cups fresh organic baby greens such as spinach or kale (about 6oz)

1/2 red bell pepper, chopped


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

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Nutrition Facts

Serving Size1 cup dressed
Sodium249 mg
Protein1 gram
Total Fat15 grams
Saturated Fat6 grams
Total Carbohydrates2 grams
Dietary Fiber0 grams