Crunchy Greens With Carrot-Ginger Dressing Recipe (2024)

As my name would suggest, I'm Italian, and while I love olive oil it's simply the wrong choice for this dressing. A neutral oil with a dash of roasted sesame oil will take it home.

recommend making this with a real onion instead of powdered -- helps add a natural sweetness so you can cut down on sugar. we make this with or without the oil and eat it on everything! stores well and the more ginger the better

Second the suggestion to go with a neutral oil, such as grape seed, and the addition of some roasted sesame oil. I also like to add a sprinkle of sesame seeds and/or the fried shallots, found on the shelves of asian markets, for a bit of texture.

The proportions are way off on this recipe. You’ll want to make 4x as much dressing so you can drink 75 percent of it straight from the bowl of your food processor and still have enough left over for your salad.

The original Souen macrobiotic restaurant on the Upper West Side in the 70s made their extraordinarily delicious carrot-ginger dressing with SOY oil. (Also daikon, sesame seeds, and actual onion.) They served it over cold raw cabbage with walnuts scattered on top. It was a salad I still dream about.

Use real onion. Extra ginger. Use neutral oil such as sesame or grapeseed, add a bit of toasted sesame oil and sesame seeds,

No, I think you subbed 1/8 of a raw yellow onion for the onion powder. The onion powder was already in the recipe, so if you left it out, you "subbed" whatever you used in its place. To substitute is not a two-way verb, it only works one way. Sorry, pet peeve.

This was fantastic. Adding a piece of spicy pepper or some type of chili based product adds an extra layer of depth.

For the crunchiest lettuce, place the greens in a bowl, cover with water, and refrigerate for at least 2 hours. Prior to dressing, drain the greens and spin (or towel) dry.

so you basically made something different...

Extra gingerHalf the sugarNeutral oilDash of sesame oil

Delicious, but felt it was better without the sugar. I like dressing that is more acidic than sweet.

If you blanch/boil the carrots first you will get a smoother dressing. I also add white miso and use seasoned rice vinegar so there is no need for added sugar( its already sweetened) also use a neutral oil like grapeseed

I added sliced mango, avocado, jicama slivers soaked in a little fresh orange juice to the salad and topped it with slivered almonds. In the dressing I cut the olive oil to 2 T, put in 1 T of orange juice, a tsp of toasted sesame oil as suggested here and used agave as the sweetener. To me, the flavor of the mint leaves was distracting.

Great side for a hot summer night! Ended up adding more acid to the dressing. Also shaved a few carrots into the salad for extra veg and topped with sesame seeds!

Excellent, but doesn't need any sugar in my view. The carrot lends plenty of sweetness.

I doubled the recipe and did the following: Didn’t have carrot, so subbed 1/2 medium beet. Used honey instead of sugar. Added a tad more ginger because, beets. Delicious. Used it on romaine and remaining 1/2 beet chopped into very small cubes… max 1/3 inch, min 1/4. Served with dinner of gogoma jorim (Korean sweet potato braise), rice, runny egg, and seaweed.

I think this is a fantastic salad dressing recipe. I grated the carrot instead of chopping it and I think 1 T sugar was too much, try 1 t. Finally, I added the juice of 1/2 lime. Fantastic

Has anyone had success making the dressing in advance or using leftover dressing later?

I pretty much tripled the whole thing and added Fuji apples and red onion both thinly sliced! Heaven!! Will def be making this again I will also be trying this with cabbage and pecans similar to what @lauren mentioned.

Christmas Day, I had just come back from work at an inner city London hospital. My husband had taken the kids to his parents in the country where I was to join them the following day. I felt like something bright and light and delicious for dinner, and made this dressing which I used to dress a heap of radicchio bitter leaves and some simply cooked tuna. I skipped the sugar, added a small shallot, some miso and subbed neutral oil and toasted sesame oil for the olive oil. Happiness on a plate

Always love Eric Kim recipes. What a tasty dressing!!! And appreciate that I can throw all the ingredients in the food processor for ease. Will definitely be making this on the regular - thank you Eric Kim <3

I love the flavor profile of this dressing! I would suggest using finely grated carrot, ginger and fresh onion in lieu of breaking out the electrical gadgets.

very nice as made per recipe. didn't need to change anything

As far as I know, this recipe is related to, and I’d say derived from, the one I got from a patient in 1981 who was a chef at a local Benihana restaurant- there was fresh onion only in the recipe (and no olive oil!). In the end, who really cares which came first and which is a “substitute”- proper ginger-carrot dressing should be so delicious it would be great on a paper towel!

Okay how much actual onion instead of the powder, and yellow or white onion here?

I love this dressing but discovered I’m allergic to carrots, any suggestions for a substitute? Allergy includes pretty much all raw root vegetables.

I was trying to remember how this tasted when I lived in Japan, definitely would have had soy sauce in it and probably sesame oil, too. I also seem to recall salads like this, at least where I lived, having some silken tofu added in, so I added some in. Also, sprinkled with sesame seeds.

Absolutely lovely! I followed the recipe except I used minced dried onions, because I didn’t have onion powder, and let them rehydrate in the food processor. Next time I’ll use the blender for smoother consistency. Two thumbs up from this household!

I really like this recipe up until I added the olive oil. The olive oil altered what I expected the dressing ti taste like. Also going to follow the recommendation from others in this community and replace the onion powder with fresh onion, probably Vidalia.