Japanese Salad with Carrot Ginger Dressing Recipe – Japanese Special
Japanese Carrot Ginger Salad is a delightful dish that brings the fresh, crisp flavors of Japanese cuisine to your table. This healthy salad features a variety of vegetables, including lettuce, cucumber, and bell pepper, all tossed in a tangy and sweet carrot-ginger dressing. The dressing, made with fresh carrots, ginger, and a hint of sesame, adds a unique flavor profile that enhances the natural taste of the vegetables. Whether you’re looking for a light starter or a side dish to complement your main course, this Asian-inspired salad is sure to impress.
- Prep Time15 min
- Total Time15 min
For the Salad:
- 6 cups mixed greens or iceberg lettuce, chopped
- 1 cucumber, thinly sliced
- 1 carrot, julienned or shredded
- ½ red bell pepper, thinly sliced
- ½ cup cherry tomatoes, halved
- ¼ cup red onion, thinly sliced
- 2 tablespoons toasted sesame seeds (optional)
For the Carrot Ginger Dressing:
- 1 medium carrot, peeled and chopped
- 1 tablespoon fresh ginger, grated
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce (low sodium recommended)
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- 2 tablespoons neutral oil (like canola or avocado oil)
- 2 tablespoons water (adjust for consistency)
Prepare the Salad:
In a large salad bowl, combine lettuce, cucumber, carrot, bell pepper, cherry tomatoes, and red onion.
Make the Carrot Ginger Dressing:
In a blender or food processor, combine chopped carrot, grated ginger, rice vinegar, soy sauce, sesame oil, honey, neutral oil, and water.
Blend until smooth and creamy, adding more water if needed to adjust consistency.
Assemble the Salad:
Drizzle the carrot ginger dressing over the salad.
Toss gently to coat.
Serve:
Garnish with toasted sesame seeds if desired.
Serve immediately as a starter or side dish with sushi, teriyaki, or grilled fish.
Recipe Notes :
Vegan Salad: This salad is naturally vegan, making it suitable for plant-based diets.
Meal Prep: Prepare the dressing ahead of time and store it in the refrigerator for up to 3 days.
Crunchy Toppings: Add sliced almonds or crispy wonton strips for an extra crunch.
Protein Additions: Top the salad with grilled chicken, tofu, or shrimp to make it a complete meal.
Spicy Variation: For a spicier twist, incorporate a dash of sriracha or chili flakes into the dressing.
