I knew it wouldn’t be too difficult. I’ve demystified this delicious dressing which accompanies most salads in Asian restaurants. Sure, we could buy it in a bottle… but why not make it fresh, quick, less costly and healthier at home? There are many ways to make this dressing. My goal? To use as few ingredients as possible for fast results.
Because you’re using the whole carrot, you’re getting the complete nutritional package including fiber. This dressing is a great way to make a salad of simple greens more delicious and nutritious. It will keep for about a week.
Here’s the recipe included in my July Newsletter:
Mixed Greens & Butter Beans with Carrot Ginger Dressing
Prep time: 7 minutes
Yield: 4 servings
This salad is easy and quick to throw together. Enjoy!
4 cups mixed greens
2 cups butter beans
1 avocado diced
½ sweet onion diced
1/4 lemon
Dressing
2 large carrots peeled and chopped
1-inch fresh ginger peeled and chopped
2 Tbs oil (olive or toasted sesame)
2 Tbs vinegar (Ume Plum, Apple Cider or Balsamic)
¼ – ½ cup water (blend for consistency)
(Optional- finely diced shallots or garlic)
Directions:
1. First make the dressing by combining all the ingredients in a food processor, Vita-Mix or high speed blender
2. Chop all the salad ingredients.
3. Squeeze some lemon over the salad. Mix in a salad bowl. Add a little salt if you like. A little!
4. Bring the dressing to the table and toss salad with half the dressing before serving. Add additional dressing if desired.
