Green Salad Recipe

Prepare vegetables

Wash and thoroughly dry the mixed salad greens (use a salad spinner if available) and transfer to a large mixing bowl.

Halve the cherry tomatoes (if using larger tomatoes, cut into 1-inch pieces). Place in the bowl with the greens.

Peel the English cucumber if desired. Slice lengthwise and remove seeds if very watery, then cut into 1/4-inch half-moons or 1/2-inch cubes. Add to the bowl.

Thinly slice the red onion into half-moons. If you want milder onion flavor, soak slices in cold water for 5 minutes, then drain and pat dry. Add to the bowl.

Chop the cilantro or parsley if using and add to the salad along with toasted nuts (if using). Season the salad lightly with 1/4 tsp salt and 1/4 tsp black pepper; toss gently to combine and let sit while you make the dressing so flavors meld.

Make dressing

In a small bowl or jar, combine the grated fresh ginger (1 tbsp), minced garlic (1 tsp), rice vinegar (3 tbsp), fresh lemon juice (1 tbsp), soy sauce (1 tbsp), and honey or maple syrup (1 tsp). Whisk or shake to combine.

Add the sesame oil (1/2 tsp) and neutral oil (3 tbsp) and whisk vigorously (or put the lid on the jar and shake) until the dressing emulsifies. If the dressing is too thick or sharp, add up to 1 tbsp water to reach desired consistency.

Taste and adjust seasoning with 1/8 tsp salt and 1/8 tsp freshly ground black pepper, more honey for sweetness, or extra lemon/rice vinegar for brightness.

Let the dressing rest for 5 minutes so the ginger and garlic mellow slightly; give it another stir or shake before using.

Pour the dressing over the salad (start with about half the dressing), then toss gently to coat. Taste and add more dressing if desired. Serve immediately.

Store any leftover dressing in an airtight container in the refrigerator for up to 5 days; bring to room temperature and shake before using.