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Growing Chefs! Ontario Japanese House Salad with Carrot-Ginger Dressing

Japanese House Salad with Carrot-Ginger Dressing

“A fresh house salad is a staple at many Japanese restaurants, offering a crisp and refreshing contrast to sushi and other savoury dishes. Tossed with a vibrant carrot-ginger dressing, this simple salad highlights the balance of sweet, tangy, and savoury flavours.”
Difficulty
Beginner
Yield
Serves 6-8

Salad

Ingredients
1 head iceberg lettuce, chopped1 cucumber, thinly sliced2 carrots, julienned or shredded2 green onions, thinly sliced (optional)2 tablespoons toasted sesame seeds (optional)

Carrot-Ginger Dressing

Ingredients
2 medium carrots, roughly chopped2 -inch piece fresh ginger, peeled and roughly chopped1/4 cup onion, roughly chopped2 tablespoons rice vinegar2 tablespoons soy sauce1 tablespoon sesame oil1/4 cup grapeseed oil1 tablespoon honey2 tablespoons water
Equipment
Chef's knifeCutting boardVegetable peelerGrater or mandoline (optional)Measuring cupsMeasuring spoonsBlender or food processorLarge mixing bowlSmall bowl or measuring cupSalad tongsTasting spoons

Directions

Get Organized!

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

Get Prepped!

Wash and dry the lettuce, cucumber, carrots, and green onions.

Chop the iceberg lettuce into bite-sized pieces. Thinly slice the cucumber, julienne or shred the carrots, and slice the green onions if using.

For the dressing, roughly chop the carrots, ginger, and onion.

Get Cooking!

Combine the carrots, ginger, onion, rice vinegar, soy sauce, sesame oil, grapeseed oil, honey, and water in a blender or food processor. Blend until the dressing is smooth and creamy. Taste and adjust the seasoning if needed.

Place the lettuce, cucumber, carrots, and green onions into a large bowl. Drizzle the dressing over the salad and toss gently until evenly coated.

Sprinkle with toasted sesame seeds, if desired, and serve immediately.