Crunchy Greens With Carrot-Ginger Dressing

Crunchy Greens With Carrot-Ginger Dressing

This recipe draws inspiration from the sunny-orange flavor of green salads with carrot-ginger dressing at Japanese American restaurants. The pulpy, aromatic dressing may be the star, but a salad is only as good as its lettuce. After washing and thoroughly spin-drying the greens in a salad spinner (alternatively, you can pat them dry in a clean kitchen towel), one way to maximize their crunch before adding the dressing is to refrigerate them, covered, for at least 30 minutes. Little Gem has a sweet, juicy sturdiness, but regular packaged mixed greens, baby spinach and chopped romaine hearts work, too.

Ingredients

  • carrot

    peeled and coarsely chopped

    1 small
  • piece fresh ginger

    peeled and coarsely chopped

    1
  • extra-virgin olive oil
    ¼ c
  • rice vinegar
    2 tbsp
  • soy sauce
    1 ½ tsp
  • granulated sugar
    1 tbsp
  • onion powder
    1 tsp
  • salt
  • little gem lettuce

    leaves separated, or 1 romaine heart, chopped

    2 heads
  • loosely packed fresh mint leaves
    1 c

Directions

  1. 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.

  2. 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.

Crunchy Greens With Carrot-Ginger Dressing

Crunchy Greens With Carrot-Ginger Dressing

5.0(1.7k)166 cal

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About this Recipe

Craving that vibrant, refreshing crunchy greens salad with a signature dressing, just like you'd find at your favorite Japanese American restaurant? This recipe brings those coveted flavors and textures right into your kitchen, celebrating fresh ingredients and simple techniques for an unforgettable salad experience. What makes this salad truly shine is the exquisite carrot-ginger dressing, a pulpy, aromatic blend that serves as the heart of the dish. We achieve unparalleled crispness in the greens by emphasizing thorough drying—using a salad spinner or kitchen towel—followed by a crucial 30-minute chill in the refrigerator. This simple step ensures your lettuce stays perfectly crisp, a detail that sets this homemade version apart. You'll experience a delightful interplay of textures and flavors with every bite. The sweet, juicy sturdiness of Little Gem lettuce (or crisp romaine) provides the perfect canvas for the rich, emulsified dressing. Expect bright, tangy notes from the rice vinegar, a savory depth from the soy sauce and onion powder, and the unmistakable, warm spice of fresh ginger, all balanced by a hint of sweetness. The fresh mint leaves add a fragrant, refreshing lift, making each forkful a truly invigorating experience. This recipe is also naturally vegan and vegetarian, appealing to a wide range of dietary preferences. Feel free to experiment with your choice of greens; while Little Gem lettuce is a fantastic option for its unique crispness, this versatile dressing also pairs beautifully with regular packaged mixed greens, tender baby spinach, or classic chopped romaine hearts. You can also adjust the amount of sugar or soy sauce in the dressing to match your personal preference for sweetness or savoriness. This crunchy green salad makes an excellent light lunch, an elegant appetizer, or a refreshing side dish that effortlessly complements any weeknight meal.

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