Week 8: Carrot Ginger Salad Dressing + a Zucchini Grilled Cheese Throwback

Have you ever gone to a Japanese restaurant and had those simple crunchy lettuce salads with a carrot ginger dressing? That’s what this recipe is, from Eric Kim at New York Times Cooking, and it’s delicious. It’s a simple salad, and can easily be dressed up with more goodies if desired.

We served the salad with an old favourite – zucchini grilled cheese (but open-faced) – topped with sliced tomatoes and basil. A wonderful summery lunch!

Carrot-Ginger Salad Dressing


  • 1-2 small carrots coarsely chopped
  • 1 1-inch piece fresh ginger, peeled and coarsely chopped
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons rice vinegar
  • teaspoons soy sauce
  • 1 tablespoon granulated sugar
  • 1 teaspoon onion powder
  • Salt
  • 1 lettuce head or1 bag lettuce mix
  • 1 cup loosely packed fresh mint leaves if available


  1. Make the dressing: In a food processor, purée the carrot, ginger, olive oil, rice vinegar, soy sauce, sugar, onion powder, a pinch of salt and 1 tablespoon cold water until as smooth as possible, 1 to 2 minutes.
  2. Dress the salad: Place the lettuce leaves in a large serving bowl. Add a couple of tablespoons of the dressing and toss, then add more as needed to evenly coat. The salad should be lightly dressed, not drowned; don’t use every drop of dressing if you don’t need to. Taste for seasoning, adjusting with more salt as desired. Top the salad with the mint leaves and serve immediately.