Salad with Carrot-Ginger Dressing

Total Time:
15 min
Prep:
15 min
Inactive Prep:
--
Cook:
--
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.

    Advertisement