Sushi Saturday with Dad is one of my favorite childhood memories. Just about every weekend, we would head out to lunch at our favorite local sushi restuarant, Tokyo Grill. It is a complete hole-in-the-wall restaurant situation in an 80% vacant strip mall. Various shops and restaurants have come and gone over the years but one thing remains the same: I am completely addicted to the ginger dressing.
Today’s recipe is my healthy spin on the traditional Japanese ginger salad dressing. The standard recipe has over 120 calories per serving and my version will only cost you 68 (including the salad!) Admittedly, I love a tangy, acidic salad but you are welcome to use more oil and less vinegar.
Your fork is waiting.
Green Salad with Sesame Ginger Vinaigrette
- 6 c mixed greens
- 1 c red cabbage (sliced)
- 1 carrot (sliced)
- Toasted sesame seeds (optional)
Sesame Ginger Vinaigrette
- ¼ c rice wine vinegar
- 1 tbs soy sauce (low sodium)
- 1 tbs fresh ginger (grated)
- 1 clove garlic (grated)
- 1 tbs sesame oil
- ½ tbs sriracha (or chili garlic paste)
- 1 tsp sugar
- In a salad bowl, whisk together vinaigrette.
- Add greens, cabbage and carrots to the bowl; toss well to coat.
- Sprinkle with toasted sesame seeds before serving.