Growing Chefs! Ontario Carrot Ginger Salad

Carrot Ginger Salad

This carrot ginger salad dressing is so creamy and tangy, and lasts in your fridge for about a week; this recipe makes more than enough for this salad plus leftover dressing that can be used as a dipping sauce as well.
Serves 6-8


1 cup carrot, peeled and chopped finely1/4 cup onions, chopped finely2 tablespoons ginger, peeled and finely chopped1 tablespoon sugar1/4 cup soy sauce1/2 cup rice vinegar3/4 cup grapeseed oil salt to taste


1 head iceberg, chopped1/2 cucumber, diced1 cup cherry tomatoes, halved1/2 bunch cilantro, leaves picked

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients

Get Prepped!

Peel and finely chop the carrots. Peel the onion and finely chop it, reserving the rest of your onion for another use.

Peel the ginger with a spoon and finely chop it with a chef’s knife or grate it with a rasp.

Measure the sugar, soy sauce, rice vinegar, and grapeseed oil and add them all directly into the blender.

To prep the ingredients for the salad, dice the iceberg lettuce into 1 inch chunks. Peel the carrot and grate it over the top of the iceberg salad. Cut the cucumber into quarters lengthwise and then dice it. Half the cherry tomatoes and add them to the salad. Pick the leaves off of the cilantro and add it to the salad.

Get Cooking!

In a blender mix together all of the ingredients over high speed until dressing is smooth. Season with salt to taste, and adjust dressing with more oil or vinegar if needed.

Dress the salad with salad dressing to taste and serve.