Ginger Salad Recipe

Prepare vegetables

Wash and dry the mixed salad greens thoroughly and place in a large salad bowl or platter. Peel the cucumber if desired, slice in half lengthwise and thinly slice into half-moons to equal about 1 cup. Peel and julienne or shred the carrot to make about 1 cup. Seed, core and thinly slice the red bell pepper to yield 1/2 cup. Trim and thinly slice the scallions on a bias. Roughly chop the cilantro leaves.

If using edamame, thaw or steam shelled edamame according to package instructions and cool briefly. Add to the salad bowl with the other vegetables. Sprinkle the toasted sesame seeds separately for garnish; reserve until dressing is ready to prevent sogginess.

Combine base ingredients

In a medium bowl or a jar with a tight lid, add the grated fresh ginger, minced garlic, soy sauce, rice vinegar, honey (or maple syrup), fresh lime juice, and sesame oil. Whisk or shake to combine.

Emulsify and season

Slowly whisk in the neutral oil (3 tbsp) in a steady stream until the dressing is cohesive. If the dressing feels too thick or very sharp, add up to 1 tablespoon of water to thin and mellow it. Taste and adjust: add up to 1/4 tsp more salt or more honey for sweetness if desired. Season with the 1/8 tsp black pepper.

Rest and infuse

Let the dressing sit for 5 minutes at room temperature to allow the ginger and garlic flavors to marry. If preparing ahead, refrigerate in a sealed jar for up to 3 days; bring to room temperature and shake well before using.

Just before serving, toss the prepared salad vegetables gently to combine. Pour 3 to 4 tablespoons of dressing over the salad (or more to taste), and toss gently to coat all components evenly. Start with less dressing — you can always add more.

Transfer salad to individual plates or a serving bowl. Sprinkle the toasted sesame seeds and extra cilantro over the top. Serve immediately so the greens remain crisp.