Succotash
Farideh Sadeghin
82 ratings with an average rating of 4 out of 5 stars
82
35 minutes
Crunchy Greens With Carrot-Ginger Dressing
- Total Time
- 10 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:2 to 4 servings
- 1small carrot, peeled and coarsely chopped
- 1(1-inch) piece fresh ginger, peeled and coarsely chopped
- ¼cup extra-virgin olive oil
- 2tablespoons rice vinegar
- 1½teaspoons soy sauce
- 1tablespoon granulated sugar
- 1teaspoon onion powder
- Salt
- 2 to 4heads Little Gem lettuce, leaves separated, or 1 romaine heart, chopped
- 1cup loosely packed fresh mint leaves
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
166 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 10 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 2 grams protein; 366 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 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.
- Step 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.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Michael Sierchio
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.
haleyk
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
Dan Brauhaus
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.
Morgan
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.
Laura Tennen
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.
TWebser
Use real onion. Extra ginger. Use neutral oil such as sesame or grapeseed, add a bit of toasted sesame oil and sesame seeds,
Jennie
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.
Tim Lunghino
This was fantastic. Adding a piece of spicy pepper or some type of chili based product adds an extra layer of depth.
mjan
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.
barb
so you basically made something different...
Hilary
Extra ginger Half the sugar Neutral oil Dash of sesame oil
Dona
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
Lesley
Delicious, but felt it was better without the sugar. I like dressing that is more acidic than sweet.
Holly Given
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.
Emma
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!
Annya
This is delicious. It’s the best of the sushi restaurant dressings. I did change out the oil as one comment suggested. Instead of olive oil I used mostly grapeseed oil and a dash of toasted sesame oil. Perfect.
Melissa
I started with no sugar and went back to add a small amount. I used avocado oil as that's the neutral that I have on hand. I missed the sesame oil which was a great suggestion someone had! I used fresh white onion, just a bit. Did not use water. I am bummed that I grabbed the Breville mini food chopper/processor...but it wasn't a large recipe. Next time, larger recipe, larger food processor, more whizzing, more ginger, and yes to the sesame oil add. Definitely better than other recipes
Katie
Did as some other reviewers said and used a neutral oil instead of olive oil. Also added a little sesame oil. Doubled the recipe. Delicious!
my notes
Wasn’t great dressing
condiment queen
Fantastic and easy salad. Don't change a thing.
Megan
Oh man this is good! Went with commenter wisdom and did veg oil instead of olive. Went more ginger heavy and added in some sesame oil. I think it was maybe a smidge too sweet and I might nudge the sugar down a bit. I might also play with adding a bit of white miso to see if that adds another dimension. But I could drink this.
marcia strongwater
I love this! Made it for seder along with Joan Nathan’s matza balls. Phenomenal!
j
Don’t add sugar, the carrots are sweet enough!
grey
This dressing is fantastic! I served it on top of kale, cucumbers, shredded carrot and cabbage, and a handful of finely chopped green onion.
Jacob
Excellent, but doesn't need any sugar in my view. The carrot lends plenty of sweetness.
Mauna
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.
Lynn J Santa Monica
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
Viva
Has anyone had success making the dressing in advance or using leftover dressing later?
Quianne
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.
Julia, London
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
Private notes are only visible to you.
Advertisement
