Asian salad with ginger carrot dressing
Traditional ginger carrot Japanese salad dressing makes this salad light, healthy and delicious. You will find many uses for it, including serving it with salad, brown rice, steamed or stir-fried vegetables.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4 salad servings + extra dressing 1x
Ingredients
Scale
- 1/2 yellow or red onion, peeled and thinly sliced
- 6 ounces lettuce, (Little Gem works particularly well) washed, dried and chilled
- 2 roma tomatoes, quartered lengthwise
- 1 shallot
- 2 – 3 garlic cloves
- 1” finger of ginger, peeled and sliced
- 1/2 pound carrots, peeled and cut into 2” pieces
- 1/2 cup rice wine vinegar
- 3 T soy sauce
- 1 t brown sugar
- Salt and pepper to taste
- 1 t toasted sesame seed oil
- 1/2 cup mild olive oil
Instructions
- Put onion slices in a bowl and cover with ice water. Put in the fridge to chill for 15 to 30 minutes while you make the rest of the salad.
- Put shallot, garlic, ginger and carrots in a food processor and whirl until finely minced.
- Add rice wine vinegar, soy sauce, brown sugar, salt and pepper and whirl again to combine.
- Add sesame seed oil and olive oil to create an emulsion. If your food processor has a feeding tube, stream the oil in while you whirl. If you don’t have a feeding tube or you are using a blender, just add the oil and blend until combined.
- Put the lettuce on a platter, top with onion slices and surround with tomatoes. Add any other optional ingredients and drizzle with the dressing.