Sesame Ginger Crunch Salad

Ingredient Spotlight. Two bottles do all the work here. Our Toasted Sesame Oil brings a deep, roasted warmth, while our Honey Ginger White Balsamic Vinegar adds bright, floral sweetness and a gentle ginger snap — together they make a dressing you'll want to bottle.

Ingredients

• Dressing: 2 Tbsp Toasted Sesame Oil · 3 Tbsp Honey Ginger White Balsamic Vinegar · 6 Tbsp rice wine vinegar · 2 Tbsp soy sauce · 2 Tbsp toasted white sesame seeds · 2 Tbsp minced shallot · ⅓ cup water
• 6 cups field greens
• 1 English cucumber, halved lengthwise and sliced
• 1 cup shredded carrots
• 1 small bunch radishes, thinly sliced
• 3 scallions, finely sliced

Instructions

1. Whisk all the dressing ingredients together in a bowl until emulsified and slightly cloudy. Let it sit 10 minutes so the shallot mellows.
2. Pile the field greens, cucumber, carrots, radishes, and scallions into a large serving bowl.
3. Pour over about two-thirds of the dressing and toss until every leaf glistens. Add more to taste.
4. Finish with a final drizzle of Toasted Sesame Oil and a scatter of sesame seeds just before serving.

Chef's Notes

• The dressing keeps a week in the fridge — shake before using, as the sesame oil separates.
• Salt lightly; the soy sauce is already doing that job.

Make It Yours

• Add crushed roasted peanuts, crispy chow mein noodles, or a handful of our Pepitas for crunch, and top with sliced grilled chicken or seared tofu to make it a meal.

Allergens: contains soy and sesame.

That Honey Ginger and Toasted Sesame pairing is pure magic in a bowl — come taste them together at the shop.