[Meatless Monday] Asian Salad with Carrot-Ginger Dressing

Lately, I've been having major Asian food cravings. It ranges anywhere from sushi to pad thai, given the day and time. I prefer to homemade all of my meals during the week; so I've guilted my way out of some pretty close [takeout] calls.

One of my favorite parts of going to Hibachi and Chinese restaurants is ordering a green salad with carrot-ginger dressing. It's beyond delicious and super unique...and it never occurred to me that I could make it at home!

The dressing comes together rather easily, although not as easy as oil and vinegar dressings that you simply shake or whisk. And the ingredients are likely ones you already have, with the exception of maybe rice vinegar or sesame oil. You'll need a food processor or blender---I started with a food processor and pulled out my handheld blender to finish it off. Many of the recipes I saw said to use it immediately, but I chose to refrigerate it overnight. I'm a believer in marriage (of flavors) and the necessity of patience.


For my salad, I used more substantial ingredients than what are typically used at restaurants because I wanted it as an actual meal. Feel free to use whatever you have in your fridge or pantry. My salad included mixed greens, sweet corn, tuna, and edamame; but avocado, cucumber, and more carrots would also be great additions!

Happy meatless eating <3

Carrot-Ginger Dressing

Slightly Adapted from Self.com

Servings: ~1/2 cup total

4 ounces carrots

1 nub of fresh ginger*, chopped (about 1 1/2 tablespoons)
2 tablespoons chopped yellow onion (optional--I didn't have any on hand)
2 tablespoons rice wine vinegar
2 teaspoons soy sauce
2 teaspoons toasted sesame oil
1 teaspoon granulated sugar
1 tablespoon light-tasting olive oil

• Toss all ingredients into a food processor or blender and process until desired consistency is reached. (I didn't get it as smooth as I wanted with my food processor, so I used a handheld blender to further process it.)

• Taste and add additional seasoning/sauces as needed. Use immediately or refrigerate for up to 2 weeks.

*Tip: I keep my ginger root in the freezer, so that I always have the fresh stuff on-hand!