Recipe courtesy of Justine Simmons

Salad with Carrot-Ginger Dressing

  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 6 servings
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Carrot-Ginger Dressing:

2 medium carrots, roughly chopped

3 tablespoons chopped peeled ginger 

3 tablespoons chopped onion 

1/4 cup rice vinegar 

2 teaspoons white miso 

2 teaspoons soy sauce 

Kosher salt 

1/2 cup vegetable oil 


1 small head iceberg lettuce, cored and cut into bite-size pieces (about 8 cups)

1/2 small English cucumber, sliced 

1 cup cherry tomatoes, halved 


  1. For the dressing: Pulse the carrots in a food processor until finely chopped. Add the ginger and onion and pulse until very finely chopped. Add the vinegar, miso, soy sauce, and 1/4 teaspoon salt; pulse until almost smooth. With the motor running, drizzle in the oil. Add a little water to thin the dressing slightly (about 3 tablespoons). Season with salt. Refrigerate until ready to use; the dressing can be made up to 2 days ahead.
  2. For the salad: Toss the lettuce, cucumbers and cherry tomatoes with just enough dressing to coat. Serve immediately.