Condiments, Salads

Asian Salad with Carrot Ginger Dressing

Last Updated on April 15, 2022 by Karen

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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!

IMG_1230Making 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.

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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.

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Asian Salad with Carrot Ginger Dressing

Author Karen @ The Tasty Bite

Ingredients

  • 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

Instructions

  • 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.

Notes

*Store unused dressing in an airtight container for up to one week in the refrigerator.

 

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  1. Pingback: Favorite Recipes of 2014

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