Yieldserved me for 2 dinners (but my dinners are pretty large
sliced mushrooms (prob 1-1.5 cups
1 tomato, chopped up
1 avocado, chopped up
crumbled pecans (a handful or 2)
water chestnuts (prob not raw, but I had them in the cupboard - you can sub some crunchy veg in)
¼ cup sesame oil
ginger powder (about 1tsp)
a liiiiitle garlic (I don't really like garlic, you can use more)
1 tablespoon agave
some cayenne pepper optional, I made it spicier
Put the sesame oil, ginger, garlic, agave, and pepper in a blender for a few seconds just to mix it together, then pour over the chopped veggies in a bowl (it was even better the next day when the leftovers had a chance to marinate). Then just spoon it into the leaves and eat! It would be good just over a bed of lettuce too, the sauce came out as a very light but slightly asian style dressing
LizK's ThoughtsBy LizK
sorry I don’t have measurements…I just kind of threw everything I saw in a bowl.
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