Asian Salad with Carrot Ginger Dressing

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Asian Salad with Carrot Ginger Dressing

Simple Asian salads are delicious because of the exotic carrot ginger dressing. Make a big batch and keep it in the refrigerator for up to a week. Toss with salads, or use it as a great dip for crunchy vegetables.

  • Duration
  • Prep Time
  • 6Servings

Ingredients

Carrot Ginger Dressing:

  • 3 large carrots, peeled and coarsely chopped
  • 1-inch long piece ginger, peeled and chopped
  • ¼ cup chopped shallots
  • ¼ cup rice wine vinegar
  • 2 tablespoons white miso paste (optional)
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • ⅛ teaspoon kosher salt
  • ½ cup extra virgin olive or canola oil

Salad:

  • 1 head iceberg lettuce, coarsely chopped
  • ½ cucumber, sliced
  • 1 carrot, julienned

Preparation

Carrot Ginger Dressing:

1. In a blender or a food processor, combine carrots, ginger, shallots, vinegar, miso, soy, sesame oil, and salt. Pulse to chop. 

2. With processor running, slowly pour in oil. Puree until completely smooth, about 4 minutes. If dressing is too thick, slowly pour in water to thin to desired consistency.

Salad:

1. Divide chopped lettuce and cucumbers between serving bowls or plates. 

2. Thinly slice remaining carrot into julienne strips. Place strips in a small bowl of ice water for 2 minutes so they curl a bit. Divide between servings. Drizzle with dressing and serve.