Recipe courtesy of Justine Simmons
Print
Salad with Carrot-Ginger Dressing
Total:
20 min
Active:
20 min
Yield:
6 servings
Level:
Easy
Total:
20 min
Active:
20 min
Yield:
6 servings
Level:
Easy

Ingredients

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 
Salad:
  • 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 

Directions

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.

For the salad: Toss the lettuce, cucumbers and cherry tomatoes with just enough dressing to coat. Serve immediately.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

On TV

Unwrapped 2.0

7:30am | 6:30c

Unwrapped 2.0

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Food: Fact or Fiction?

10:30am | 9:30c

Food: Fact or Fiction?

11:30am | 10:30c

Good Eats

12pm | 11c

Good Eats

12:30pm | 11:30c

Good Eats

1pm | 12c

Good Eats

1:30pm | 12:30c

Southern and Hungry

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c

Man Fire Food

4:30pm | 3:30c
On Tonight
On Tonight

Cooks vs. Cons

8pm | 7c

Cooks vs. Cons

11pm | 10c

Cooks vs. Cons

12am | 11c

So Much Pretty Food Here