Last Updated on April 15, 2022 by Karen

I’m not a fan of lettuce salads in general, except when it is served with the vibrantly orange salad dressing you get from Japanese takeout restaurants. After some digging around and recipe tweaking, I found the perfect recipe that tastes exactly like the ones they have at the restaurants!

Making it in a food processor is definitely the easiest, unless you have a really powerful blender. If the dressing doesn’t turn out as smooth as you’d like, you can try grating the carrots and shallots before processing them.

This salad is suitable as a side for when you’re making a dish like tea smoked salmon or sesame grilled flank steak. It’ll satisfy your craving for something fresh, light, and crunchy. Feel free to throw in other vegetables; red peppers and cucumber slices would be great in the salad too! You can even make a slaw with shredded cabbage, carrots, and radishes if you’re looking for a non-mayonnaise, picnic-friendly alternative.

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Asian Salad with Carrot Ginger Dressing

Author Karen @ The Tasty Bite

Ingredients

1 medium carrot peeled and roughly chopped
1- inch piece fresh ginger peeled and finely grated
1 small shallot peeled and roughly chopped
2 tbsps rice vinegar
1 tsp dark sesame oil
¼ cup vegetable oil
1 tbsp soy sauce
½ tbsp sugar
2 tbsps water
1 head iceberg lettuce cut into bite-sized pieces
8 small radishes sliced
1 medium carrot peeled and cut into long thin strips with vegetable peeler

Instructions

Combine carrot, ginger, shallot, rice vinegar, sesame oil, vegetable oil, soy sauce, and sugar in a food processor or blender, and process until smooth. Add up to 2 tablespoons of water to achieve desired consistency.
Divide the lettuce among four plates, top with radish slices and carrot strips. Drizzle with dressing and serve immediately.