Ginger Salad Recipe
Our super simple Ginger Salad recipe is fresh, delicious, and tastes just like the side salad served at a Japanese Steakhouse!
Ingredients
Carrot Ginger Salad Dressing:
- 3/4 cup carrots peeled & grated
- 1/2 cup extra virgin olive oil
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce sub tamari for gluten-free
- 1 tablespoon ginger grated
- 1 tablespoon shallots grated (option to add another tablespoon, if desired)
- 3 teaspoons coconut sugar
- 1/4 teaspoon kosher salt
Ginger Salad + Shrimp:
- 1 pound large shrimp deveined and shelled
- kosher salt and ground black pepper
- 1 tablespoon butter regular or plant-based
- 4 cups romaine lettuce chopped
- 1 cup carrots julienned
- 1 cup cherry tomatoes halved
- 1 cup mini cucumbers quartered
- 1 cup purple cabbage thinly sliced
- 1/4 cup green onions chopped
- garnish: sesame seeds
Instructions
- Make Dressing: Put all of the Carrot Ginger Salad Dressing ingredients in a small food processor or blender. Blend until smooth. Taste and adjust any flavors as desired. Set aside.
- Cook Shrimp: Pat the thawed shrimp dry with a paper towel. Season both sides with salt and pepper. Bring a large cast iron skillet to a medium-high heat and add butter to melt. Place shrimp in hot pan and let cook about 1-2 minutes per side or until meat is no longer translucent. Add additional butter, as needed, to keep pan from drying out.
- Build Salad: Divide the lettuce, carrots, tomatoes, cucumbers, cabbage, green onions, and shrimp between individual bowls.
- Serve: Enjoy with a drizzle of the Carrot Ginger Salad Dressing on top!
Notes
- Dairy-Free: simply used a plant-based butter.
- Gluten-Free: substitute the soy sauce for tamari.
- Storage: leftovers can be stored in an airtight container in the fridge for 2-3 days. Be sure to keep the salad, shrimp, and dressing all separate to prevent sogginess.
Nutrition
Calories: 406kcal | Carbohydrates: 13g | Protein: 19g | Fat: 31g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Trans Fat: 0.1g | Cholesterol: 150mg | Sodium: 1368mg | Potassium: 657mg | Fiber: 4g | Sugar: 6g | Vitamin A: 14257IU | Vitamin C: 29mg | Calcium: 123mg | Iron: 2mg
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