Mixed Baby Greens with Sesame and Ginger

This salad is a great accompaniment to add that extra boost of greens when served with pad thai, soba noodles, or other Asian inspired dishes.



  • 1-5 oz package mixed baby greens
  • 2 cups thinly sliced red cabbage
  • 1 medium carrot, shaved into thin strips with carrot peeler
  • 1 red pepper, thinly sliced
  • 1 medium cucumber, cut in half lengthwise, seeds removed, and cut into thin half-moon shapes
  • ¼ cup rice vinegar
  • 1 TBSP finely grated fresh ginger root
  • 1 small clove garlic, minced
  • 1 TBSP honey
  • 2 TBSP Bragg’s liquid aminos
  • 2 TBSP sesame oil
  • 2 TBSP olive oil
  • 1 TBSP sesame seeds, toasted


  1. Combine baby greens and other vegetables in large salad bowl.
  2. In a separate small bowl, combine vinegar, ginger, garlic, honey and soy sauce. Slowly whisk in sesame oil and olive oil.
  3. Toss dressing over salad. Sprinkle with toasted sesame seeds and gently toss again before serving.
Salads and Sides Gluten-Free

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