Veggie Ribbon Salad with Sesame Tangerine Vinaigrette

July  7, 2014
Author Notes

This salad has it all, flavor, soft, crispy, crunchy, refreshing and full of sesame goodness. —CaliZona

  • Serves 2 - 4
  • Sesame Tangerine Vinaigrette
  • 2 tablespoons Fresh Squeezed Tangerine Juice
  • 2 tablespoons Toasted Sesame Oil
  • 1 1/2 tablespoons Brown Rice Wine Vinegar
  • 1 tablespoon Fresh Squeezed Lime Juice
  • 1 1/2 teaspoons Soy Sauce (wheat free)
  • 1 Clove Garlic
  • 1/4 teaspoon Fresh Gated Ginger
  • 1 Serrano Pepper (optional)
  • Veggie Ribbon Salad
  • 2 Cucumbers
  • 2 Carrots
  • 1 Avocado
  • 1 cup Radishes
  • 1/2 cup Purple Cabbage
  • 1/2 cup Cilantro Leaves
  • 1/4 cup Fresh Basil
  • Black Sesame Seeds to taste
  • Roasted Almonds (optional)
In This Recipe
  1. Cut the tangerines and limes in half and squeeze the juice with a lemon squeezer, measure and pour in to a bowl or jar then measure the oil, vinegar, soy sauce and add to the citrus. Finely grate the ginger, mince the garlic and serrano, add and whisk or shake well and set aside
  2. Cut off the ends and then with a peeler or a mandoline slice the cucumbers and carrots length wise into thin strips (you can cut them however you want really) Put the cucumber slices on a piece of paper towel and to remove excess water
  3. Slice the radishes then stack them and cut them into match sticks and measure
  4. Slice the avocado into bite size piece and mix everything in a bowl and add the desired amount of dressing and sprinkle each plate with the sesame seeds
  5. *A great addition is roasted almonds – bake raw almonds for 20 minutes on the middle shelf on 350 degrees

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