Crunchy Greens With Carrot-Ginger Dressing
Published July 14, 2022
Bobbi Lin for The New York Times. Food Stylist: Eugene Jho. Prop Stylist: Christina Lane.
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 small carrot, peeled and coarsely chopped
1 (1-inch) piece fresh ginger, peeled and coarsely chopped
¼ cup extra-virgin olive oil
2 tablespoons rice vinegar
1 ½ teaspoons soy sauce
1 tablespoon granulated sugar
1 teaspoon onion powder
Salt
2 to 4 heads Little Gem lettuce, leaves separated, or 1 romaine heart, chopped
1 cup loosely packed fresh mint leaves
Nutritional analysis per serving (2 to 4 servings)
10 grams carbs; 166 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 3 grams fiber; 366 milligrams sodium; 2 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the dressing: In a food processor, purée the carrot, ginger, olive oil, rice vinegar, soy sauce, sugar, onion powder, a pinch of salt and 1 tablespoon cold water until as smooth as possible, 1 to 2 minutes.
- Step 2
Dress the salad: Place the lettuce leaves in a large serving bowl. Add a couple of tablespoons of the dressing and toss, then add more as needed to evenly coat. The salad should be lightly dressed, not drowned; don’t use every drop of dressing if you don’t need to. Taste for seasoning, adjusting with more salt as desired. Top the salad with the mint leaves and serve immediately.
Private Notes
Comments
As my name would suggest, I'm Italian, and while I love olive oil it's simply the wrong choice for this dressing. A neutral oil with a dash of roasted sesame oil will take it home.
The proportions are way off on this recipe. You’ll want to make 4x as much dressing so you can drink 75 percent of it straight from the bowl of your food processor and still have enough left over for your salad.
recommend making this with a real onion instead of powdered -- helps add a natural sweetness so you can cut down on sugar. we make this with or without the oil and eat it on everything! stores well and the more ginger the better
Delicious dressing. Very "Kripalu" esque
@Laura P & Jennie...thanks for standing up for good word usage. It matters.
My dressing tasted good but was not bright orange. I used tamari as I'm celiac and have to be gluten free. Is tamari darker than regular soy sauce, making the colour of the dressing a little darker? Also I used more ginger than required, more carrot and less sugar.