Revitalizing Korean Lunch Salad Bowl with Spicy Ginger Dressing

Allergens

Soy (in soy sauce); tree nut (almonds)

Ingredients

• 2 cups mixed leafy greens (e.g., spinach, kale, arugula)
• 1/2 cup sliced cucumber
• 1/2 cup julienned carrots
• 1/2 cup cherry tomatoes, halved
• 1/2 cup edamame, shelled and cooked
• 1/4 cup almonds, chopped
• 1/4 cup tofu, cubed and pan
• fried
• 1 tablespoon ginger, grated
• 1 teaspoon garlic, minced
• 1 tablespoon soy sauce (gluten
• free, if needed)
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon honey or maple syrup (for a vegan option)
• Pinch of red pepper flakes (optional)
• Salt and black pepper, to taste

Instructions

1. In a large bowl, combine the mixed leafy greens, cucumber, carrots, cherry tomatoes, edamame, almonds, and pan fried tofu. Toss gently to mix.
2. In a separate small bowl, whisk together the grated ginger, minced garlic, soy sauce, rice vinegar, sesame oil, honey or maple syrup (if using), and red pepper flakes (optional). Season with salt and black pepper to taste.
3. Drizzle the dressing over the salad and toss gently to coat. Serve immediately.

Chef’s Insight

This salad is not only delicious but also highly customizable to suit individual dietary needs and preferences. Feel free to swap out ingredients based on your taste buds!

Notes

This recipe highlights the importance of balance, fitness, and clarity through the use of clean ingredients and dynamic flavors.