Makes: 4 servings
Prep Time: 10 minutes
Total Time: 12 minutes
For the Dressing:
1/4 cup rice vinegar
2 Tablespoons reduced sodium gluten free tamari sauce
1 Tablespoon toasted sesame oil
1 teaspoon minced fresh ginger
1 teaspoon minced fresh garlic
2 teaspoons granulated sugar or honey
3/4 cup avocado oil or peanut oil
For the Salad:
2 hearts of romaine, torn into pieces, rinsed and dried
1 medium carrot, peeled and grated
2 medium stalks celery, rib strings removed, cut into thin slivers on the diagonal
2 cups mung bean sprouts
1 red bell pepper, seeded, cut into thin slivers
1/4 cup toasted peanuts, crushed, if using
1. Make Dressing: In a large jar with a tight fitting lid, add all of the dressing ingredients except the oil and shake well to combine. Add the oil and shake again to combine.
2. Make Salad: In a large bowl, combine romaine, carrot, celery, bean sprouts and bell pepper and toss together to combine. Drizzle with the dressing and toss again to coat.
3. Finish & Serve: Sprinkle with peanuts, if using. Serve and enjoy!
