Asian Summer Ribbon Salad with Lite Sesame Soy Dressing

• Vegan
• Gluten free

• Produce

  • 1/4 tsp Chili flakes
  • 1 inch Ginger
  • 1 Hothouse cucumber
  • 1/2 cup Peanuts, Toasted
  • 3 Rainbow carrots
  • 4 Scallions
  • 2 Summer squash

• Condiments

  • 1 tbsp Agave syrup
  • 2 tbsp Soy sauce, low sodium

• Baking & Spices

  • 1 Salt
  • 1 tbsp Sesame seeds

• Oils & Vinegars

  • 1 tbsp Olive oil
  • 1 tbsp Rice vinegar, unseasoned
  • 1 tsp Sesame oil, Lite

Found on sofabfood.com

Description

Ingredients

• Salad:
• 2 Summer Squash
• 3 Rainbow Carrots
• 1 Hothouse Cucumber
• 4-5 Scallions
• ½ Cup Toasted Peanuts
• 1 tbsp Sesame Seeds
• Dressing:
• 2 tbsp Low Sodium Soy Sauce
• 1 tsp Lite Sesame Oil
• 1 tbsp Olive Oil
• 1 tbsp Agave Syrup
• 1 tbsp Rice Vinegar (unseasoned)
• ¼ tsp Chili Flakes
• 1 inch grated Ginger
• salt (if needed, to taste)

Directions

• In a salad bowl, add all dressing ingredients and whisk well to emulsify. Set aside.
• Peel and slice all veggies to thin ribbons using Madeleine or peeler. (I often use a peeler). Also, slice white of green onions into thin sticks and cut green part on a bias.
• Add to salad bowl with dressing. Toss to coat everything in dressing.
• Top with sesame seeds and toasted peanuts.
• Serve immediately and enjoy!