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


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


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


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.


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.