Thai Salad with Ginger Dressing

Directions

  1. 1 of 1 In a small lidded jar, combine 5 tbsp vegetable oil, 2 tbsp each soy sauce and rice vinegar, 1 tbsp each finely grated ginger and water, and 1 tsp each chopped garlic and sugar. Secure lid and shake well. Toss 6 cups shredded iceberg lettuce, 1 thinly sliced English cucumber, 1 cup grated carrots and 2 sliced scallions with dressing. Top with crunchy Asian rice noodles, if desired.
Nutrition Information for Thai Salad with Ginger Dressing
Servings Per Recipe:
Per Serving: 1 g pro., 306 mg sodium, 1 g sat. fat, 5 g carb., 2 g fiber, 3 g sugar, 100 kcal cal., 9 g Fat, total