This easy to make carrot ginger dressing will have you eating your veggies and greens in no time. The bright and savory combination of flavors can make any boring vegetable delicious!
I enjoy weekends a little too much. Saturdays are spent eating out with friends for lunch and dinner. Nights are filled with wine and cocktails. And of course, Sunday brunch the following morning. By the time Monday rolls around, my body hates me.
Did you enjoy yourself a little too much this weekend? You are NOT alone.
Well, the weekend is over and today marks a brand new start.
Easy Carrot Ginger Salad Dressing
The folks at OrganicGirl sent me some of their packed greens to help jumpstart my fresh diet. I love buying fresh produce from my weekly farmers’ market, but I hate cleaning them! (Especially when it comes to lettuces, salad greens and cooking greens, it can be quite troublesome.)
When hunger strikes, I want my veggies prepped and ready. All the greens I received from OrganicGirl were in pristine condition. Best part- they wash all their greens three times!
I chose to try their Five Happiness tasty salad blend. It is a mixture of Chinese baby bok choy leaves and an assortment of other sweet baby greens including baby red chard, baby arugula, and baby spinach. These baby leaves are much milder than their grown-up counterparts.
I never thought I’d be eating bok choy in a raw salad. The baby bok choy leaves are more soft and delicate, but still full of flavor.
Japanese Inspired Salad Dressing
I paired this delicate salad with my favorite dressing of ALL time. This carrot ginger salad dressing is inspired by the fresh and complex flavors of Japanese cuisine.
Rather than using miso paste, I have combined ginger, carrot, onion, and soy sauce to create this slightly sweet, very savory, and full of umami salad dressing.
And my secret ingredient that rounds every together- tomato paste. Don’t worry about the raw onions, it adds a tiny little bite, but it plays so well with the sweet carrots and ginger.
With this carrot ginger dressing, you’ll have no problem eating your greens! (Plus, you can even use this to sauce grilled chicken and steak!)
Carrot Ginger Salad Dressing
- 1 small carrot peeled and shredded
- ½ small sweet yellow onion (or sweet white onion) roughly chopped
- 2-inch piece fresh ginger peeled
- ¼ cup reduced sodium soy sauce
- 1 Tbsp tomato paste
- 1 Tbsp rice vinegar
- 4 Tbsp canola oil
- 5 oz container salad blend
- ¼ cup edamame
- sliced toasted almonds as needed for extra crunch
- In a food processor, combine shredded carrots, onion, and ginger. Pulse until minced.
- Add soy sauce, tomato paste, and rice vinegar. Continue to pulse until mixture resembles a puree.
- Add canola oil and blend until homogenous. Keep chilled until ready to serve.
- Toss together salad greens and edamame with prepared salad dressing. Top with sliced toasted almonds.