Soy Sauce Vinaigrette With Micro Greens
Created by Down to Earth MarketsServes: 2 – 4
Course: Salad
Diet: Vegan
Season(s): Spring, Summer, Fall, Winter
Ingredients
- 1 tablespoon toasted sesame oil
- 2 tablespoons soy sauce
- 3 tablespoons peanut, avocado or safflower oil
- 1 garlic clove, mashed to a paste
- 2 teaspoons honey or sugar
- 3 tablespoons apple cider vinegar
- salt & pepper to taste
- pea shoots, sunflower sprouts, micro greens, or a mixture
Instructions
Combine all of the liquid ingredients and the mashed garlic in a jar with a lid and shake well to combine. Season with salt and pepper to taste. Toss with pea shoots, sprouts or micro greens. Serve as a salad or allow to sit for 1/2 an hour until the greens are slightly wilted and use as a topping for fish, tempeh or tofu.
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