Ginger Orange Salad

by Sherri Koehler on July 5, 2009

Christie had two requests today while we were walking around downtown enjoying the gorgeous July day: salad and something with Asian inspired flavors. We enjoyed these delicious, hearty salads for dinner outside in the cool breeze this evening.



  • 1/3 liquid from 1 can of mandarin oranges
  • 2 teaspoons agave
  • 2 tablespoons Bragg’s Liquid Aminos (Tamari would be fine)
  • 1/2 inch fresh ginger, minced
  • 1 tablespoon brown rice vinegar
  • 1 tablespoon canola, avocado, or peanut oil
  • 2 tablespoons raw tahini
  • 1/2 – 1 teaspoon toasted sesame oil
  • sea salt, to taste
  • chili flakes, to taste
  • Siracha, to taste
  • Black sesame seeds (because they look particularly awesome, however, white could be used)

Whisk together all ingredients until smooth in the bottom of a large bowl.

Into the bowl add:

The Veggies

  • Small handful of fresh string beans (I got to use the fabulous red ones from our garden)
  • Small handful of snow peas
  • 1/2 small head Nappa cabbage
  • 1/2 small head of Bok Choy
  • 2 small carrots
  • 4″ from a large cucumber
  • 1 cup spinach
  • 1 can of mandarin oranges (set aside)
  • 1/2 red bell pepper
  • **Sunflower seed sprouts to top (if you grow them or can get at a market)

All of the veggies are eiter sliced into thin, 1 – 2″ pieces or shredded. Feel free to improvise, but I used this assortment.

Ginger Orange Tempeh

  • 1 pack of tempeh cut into 1/2″ strips
  • 1/2″ fresh ginger cut into thin, long pieces
  • 1/3 liquid from mandarin oranges
  • Sea Salt
  • Spray Canola oil for frying

Heat pan and add oil, a cast-iron grill pan is ideal for this. Add in strips of tempeh and cook until browned with a lid to keep from getting dry. Spray top of tempeh before turning in pan and cooking the other side until browned, adding a little sprinkle of salt. Flip again, add ginger then juice. Cover until juice has cooked in and ginger browned slightly. Set aside to cool, then cut into small pieces and tossed into the dressing.

Toss everything in the dressing until evenly coated; go ahead and use your hands! Garnish with sprouts & mandarin orange slices and serve.

Makes two dinner sized salads or could serve 4 as a first course.

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