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Asian Salad with Carrot Ginger Dressing

Asian Salad with Carrot Ginger Dressing

Prep Time 10 minutes
Total Time 10 minutes
Print Recipe Pin Recipe

Servings

6 Servings

Ingredients

  • 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

Instructions

  • Carrot Ginger Dressing:
  • In a blender or a food processor, combine carrots, ginger, shallots, vinegar, miso, soy, sesame oil, and salt. Pulse to chop. 
  • 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:
  • Divide chopped lettuce and cucumbers between serving bowls or plates. 
  • 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.