Asian Salad with Carrot Ginger Dressing
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.
