Japanese Restaurant-Style Carrot Ginger Salad Recipe

Ingredients

• 2 large carrots (6 ounces), peeled and cut into 1-inch pieces
• 1/4 cup chopped sweet onion
• 2 tablespoons freshly grated ginger
• 1/4 cup seasoned rice vinegar
• 1 tablespoon white miso paste
• 1 tablespoon maple syrup
• 1 tablespoon soy sauce
• 1 tablespoon fresh lime juice
• 1/2 cup avocado oil
• 1 tablespoon sesame oil
• 4 scallions
• 6 cups little gem lettuce, washed and chilled
• 1/2 cup cherry tomatoes, halved
• 1/4 cup thinly sliced radish
• 1/4 cup cilantro sprigs

Instructions

1. 1

   Chill 4 salad plates.

2. 2

   Place the carrots, onion, ginger, rice vinegar, miso, maple syrup, soy sauce, and lime juice in a high-speed blender.

3. 3

   Process until the vegetables are finely chopped.

4. 4

   With the blender running on a low speed, drizzle in the avocado and sesame oils until the dressing is thickened and smooth.

5. 5

   Transfer the dressing to a jar or pitcher and chill until ready to use.

6. 6

   To make the scallion brushes, trim each scallion and cut a 2-inch piece starting from the stem end.

7. 7

   Thinly slice the green scallion parts on a bias and reserve.

8. 8

   Using the tip of a sharp knife, cut lengthwise slits through both ends of the scallion pieces, leaving a ¼-inch segment intact in the center.

9. 9

   Place the scallion brushes in a bowl of ice water in a refrigerator until the ends curl (about 20 minutes).

10. 10

    Remove the brushes from the water and blot dry.

11. 11

    Remove the plates from the refrigerator and divide the lettuce between the plates.

12. 12

    Add the tomatoes and radish slices.

13. 13

    Drizzle some of the dressing over the salads.

14. 14

    Garnish with the cilantro sprigs, sliced scallion greens, and a scallion brush.

15. 15

    Serve the salads immediately.