#savorydressing

A tasty and refreshing salad with fresh okra tossed in a savory dressing with Japanese influences. This dish is great as a side or light meal because it is keto-friendly.

Ingredients: 200g fresh okra, trimmed and halved lengthwise. 2 tablespoons soy sauce or tamari for gluten-free. 1 tablespoon rice vinegar. 1 tablespoon sesame oil. 1 teaspoon grated ginger. 1 clove garlic, minced. 1 teaspoon erythritol or preferred keto-friendly sweetener. 1 tablespoon toasted sesame seeds. Salt and pepper to taste.

Instructions: First, boil the okra halves for one to two minutes. Then, drain them and rinse them under cold water to stop the cooking. You can use paper towels to dry. Take a small bowl and mix soy sauce, rice vinegar, sesame oil, ginger, garlic, and erythritol with a whisk. Toss the blanched okra halves with the dressing until they are covered all over. Serve the salad with toasted sesame seeds on top of it. Add pepper and salt to taste. Put it in the fridge for at least 30 minutes before serving so the flavors can mix. Have fun with your Keto Japanese Okra Salad!

Prep Time: 10 minutes

Cook Time: 2 minutes

Korean BBQ Tacos are a delightful fusion of Korean and Mexican flavors with a raw, vegan twist. These tacos feature a refreshing mix of crunchy vegetables and a savory dressing, all wrapped in fresh lettuce leaves. Perfect for a healthy and flavorful meal!

Ingredients: 2 cups of shredded Napa cabbage. 1 cup of shredded carrots. 1 cup of thinly sliced cucumber. 1 cup of julienned red bell pepper. 1 cup of sliced scallions. 1 cup of soaked and sliced shiitake mushrooms. 1/2 cup of chopped cilantro. 1/2 cup of chopped fresh mint leaves. 1/4 cup of sesame seeds. 1/4 cup of chopped roasted peanuts. 1/4 cup of tamari or soy sauce. 2 tablespoons of toasted sesame oil. 2 tablespoons of rice vinegar. 2 tablespoons of maple syrup or agave nectar. 1 tablespoon of minced fresh ginger. 1 tablespoon of minced garlic. 8 large lettuce leaves for taco shells.

Instructions: In a large bowl, combine the shredded Napa cabbage, carrots, cucumber, red bell pepper, scallions, shiitake mushrooms, cilantro, and mint leaves. In a separate small bowl, whisk together the tamari or soy sauce, toasted sesame oil, rice vinegar, maple syrup or agave nectar, minced ginger, and minced garlic to create a dressing. Pour the dressing over the vegetable mixture and toss everything together until well coated. To assemble the tacos, take a large lettuce leaf and spoon some of the Korean BBQ vegetable mixture onto it. Sprinkle with sesame seeds and chopped peanuts for added flavor and crunch. Fold the lettuce leaf around the filling, creating a taco shape. Repeat with the remaining ingredients to make more tacos. Serve your Korean BBQ Tacos immediately and enjoy!

Prep Time: 20 minutes

Cook Time: 0 minutes

This ginger salad dressing tastes a lot like the famous one that Benihana restaurants serve. It's tangy, savory, and slightly sweet, and it's made with fresh ginger, onion, and garlic. This dressing will make any dish taste better. You can drizzle it over salads or use it to marinate meats before grilling them.

Ingredients: 1/2 cup onion, chopped. 1/2 cup olive oil. 1/4 cup rice vinegar. 2 tablespoons water. 2 tablespoons ginger, minced. 2 tablespoons celery, chopped. 2 tablespoons soy sauce or tamari. 1 tablespoon tomato paste. 1 tablespoon lemon juice. 1 clove garlic, minced. 1 teaspoon erythritol or sweetener of choice. 1/2 teaspoon salt. 1/4 teaspoon black pepper.

Instructions: In a blender or food processor, combine all the ingredients. Blend until smooth and well combined. Taste and adjust seasoning if needed. Transfer to a jar or container with a lid. Refrigerate for at least 1 hour to allow the flavors to meld together. Serve over your favorite salad or use as a marinade for grilled meats. Enjoy the delicious taste of this Benihana-inspired ginger salad dressing!

Prep Time: 10 minutes

Cook Time: 0 minutes

This tasty salmon soba salad is easy on the stomach and full of healthy ingredients. A healthy and filling meal is made up of flaked salmon, soft soba noodles, crunchy vegetables, and a savory dressing.

Ingredients: 2 salmon fillets. 200g soba noodles. 1 cup shredded cabbage. 1 carrot, julienned. 1 cucumber, thinly sliced. 2 tablespoons sesame seeds. 2 tablespoons chopped cilantro. 2 tablespoons chopped green onions. For dressing: 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 1 tablespoon honey, 1 teaspoon grated ginger, 1 clove garlic minced.

Instructions: Follow the directions on the package to cook the soba noodles. Afterward, rinse them under cold water and drain them. Use salt and pepper to season the salmon fillets with. Put the salmon in a pan and cook it for three to four minutes on each side, or until it's fully cooked. Take it off the heat and break it up into big pieces. Soba noodles, shredded cabbage, julienned carrot, sliced cucumber, sesame seeds, cilantro, and green onions should all be put in a large bowl together. To make the dressing, mix the soy sauce, rice vinegar, sesame oil, honey, grated ginger, and minced garlic in a small bowl with a whisk. Add the salad dressing and toss everything together until it's well mixed. Spread the salad out in bowls and top each one with flaked salmon. If you want, you can add more sesame seeds and chopped green onions as a garnish. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes