I’m not a fan of lettuce salads in general, except when it is served with the vibrantly orange salad dressing you get from Japanese takeout restaurants. After some digging around and recipe tweaking, I found the perfect recipe that tastes exactly like the ones they have at the restaurants!
Making it in a food processor is definitely the easiest, unless you have a really powerful blender. If the dressing doesn’t turn out as smooth as you’d like, you can try grating the carrots and shallots before processing them.
This salad is suitable as a side for when you’re making a dish like tea smoked salmon or sesame grilled flank steak. It’ll satisfy your craving for something fresh, light, and crunchy. Feel free to throw in other vegetables; red peppers and cucumber slices would be great in the salad too! You can even make a slaw with shredded cabbage, carrots, and radishes if you’re looking for a non-mayonnaise, picnic-friendly alternative.
- 1 medium carrot, peeled and roughly chopped
- 1-inch piece fresh ginger, peeled and finely grated
- 1 small shallot, peeled and roughly chopped
- 2 tbsps rice vinegar
- 1 tsp dark sesame oil
- ¼ cup vegetable oil
- 1 tbsp soy sauce
- ½ tbsp sugar
- 2 tbsps water
- 1 head iceberg lettuce, cut into bite-sized pieces
- 8 small radishes, sliced
- 1 medium carrot, peeled and cut into long thin strips with vegetable peeler
- Combine carrot, ginger, shallot, rice vinegar, sesame oil, vegetable oil, soy sauce, and sugar in a food processor or blender, and process until smooth. Add up to 2 tablespoons of water to achieve desired consistency.
- Divide the lettuce among four plates, top with radish slices and carrot strips. Drizzle with dressing and serve immediately.