What I love about this Asian ginger salad is It’s bold flavor. I love, love, love, ginger and I know that not many people can say that!
I am one of those people who will gladly eat your pickled ginger when going out for sushi if you didn’t want it…no need to ask me either, just hand it on over :).
I have tried this salad dressing recipe using fresh ginger and also powder…there is a huge difference. If you aren’t a huge fan of ginger flavor (like my Hubby), then I suggest using the powdered kind because it is a lot less strong. Play around with the recipe and see what works for you.
I have noticed that this particular dressing goes well with a variety of salads. I enjoy using it with a spring mix topped with cherry tomatoes, shredded carrots. red onions, cucumbers, corn, and sunflower seeds.
It’s so important to eat a variety of “colors” when it comes to fruits and vegetables as they each carry their own respective nutrients. I like to make my salads as colorful as possible! Not only is it more appetizing to the eye, it tastes wonderful too.
I added some sesame seeds to my mixture as well for garnish but this step is optional!