The flavours of this dressing are fantastic and make any veggies, protein and noodles or rice a sensation! It’s so good, consider making a double-batch for another salad next week or use half the dressing as a marinade for baked or grilled tofu, shrimp or chicken and roasted veggies like peppers and eggplant. 

Dressing
Yield: 3/4 cup

3 Tbsp soy sauce
3 Tbsp rice vinegar
1 Tbsp sesame oil
1 tsp sambal oelek or hot sauce
¼ cup cilantro, chopped
1 Tbsp ginger, peeled and grated
2 cloves garlic, peeled and minced/pressed
1 lime, juiced

Combine all ingredients in a jar with a tight-fitting lid. Shake well. Can be refrigerated for 1-2 weeks. Serve over rice or soba noodles and lots of veggies with a sprinkling of peanuts.

Salad

Serves 4

4 cups noodles (e.g. soba, rice) or brown rice, cooked per packaged directions
4 cups greens (e.g. bok choy, spinach, kale)
4 cups other raw veggies (e.g. tomatoes, scallions, carrot, bell peppers, cucumber)
2 cups cooked veggies (e.g. roasted eggplant, peppers, broccoli), marinated in dressing if desired
2 cups protein (e.g. baked or grilled tofu, chicken, shrimp, shelled edamame), marinated if desired
½ cup chopped peanuts (optional)

Layer the salad ingredients in or on each person’s bowl or plate and top with more dressing and chopped peanuts for garnish.