Comment Now
Sesame-Ginger Vinaigrette Salad
Sesame-Ginger Vinaigrette Salad

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.

  • 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

Want more delicious, nutritious recipes? Check out


Nutrition Facts

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