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.
