This salad has it all, it’s slightly sweet, spicy crunchy and nutty.
Spinach is the base of this is salad, then I loaded it up with carrots, daikon, shredded red cabbage and red bell peppers.
The dressing has a citrus sweetness and a spicy kick that pairs perfectly with the crunchiness of the salad.
This salad is great to serve as a side salad or can stand alone as an entree salad.
Sweet and Spicy Spinach Salad
serves 4 side salads or 2 entree salads
5 cup baby spinach
1/2 cup daikon, julienned
1/2 cup carrot, julienned
1/2 cup jicama, julienned
1 cup red cabbage, shredded
1/2 cup red bell pepper, sliced
1/4 cup red onion, sliced
Sweet and Spicy Dressing
1 cup orange juice (fresh squeezed is best)
1 teaspoon honey
1 tablespoon toasted sesame oil
1 tablespoon gluten-free tamari
2 tablespoon rice wine vinegar
1 tablespoon ginger, minced
2 tablespoons red onion, diced
1-2 teaspoon garlic chili paste, optional
1 tablespoon black sesame seeds
1 tablespoon white sesame seeds
- In a small sauce pan cook orange juice over medium heat until it is reduced by half.
- Add orange juice, honey, tamari, sesame oil, rice wine vinegar, ginger, red onion, and garlic chili paste into a blender or food processor. Pulse until dressing is smooth.
- Add all salad veggies together in a large bowl, drizzle with the dressing and sprinkle with the sesame seeds. Toss until completely combined.
- Serve immediately or dressing can be kept separately in the fridge until ready to use.