Note: This recipe requires a food processor or blender
1 Carrot (big enough to yield a cup of chopped carrot)
1 Small sweet onion (big enough to yield 1/2 cup of chopped onion, yellow or white onion are fine, too)
1 Ginger root (big enough to yield two tablespoons of chopped ginger)
1/2 Cup soy sauce
1/3 Cup seasoned rice vinegar (not rice wine)
1/2 Cup vegetable oil
1/2 Teaspoon salt
1/2 Tablespoon sugar
1 Iceburg lettuce
Place the following in the food processor: Peeled and chopped carrot and onion. Trimmed, peeled and chopped ginger. Pour in soy sauce, seasoned rice vinegar and add sugar and salt.
Place the food processor cup firmly on the base and make sure the cover is locked down. Pulse between chop and grind for about 30-45 seconds. It should have a little texture to it but not crunch. Take a clean spoon and give it a taste and make any ingredient adjustments to meet your taste.
Add vegetable oil and give it a quick pulse.
Now make the salad by layering the following ingredients from bottom to top in each salad bowl: rough cut lettuce, peeled and sliced into bite-sized pieces cucumber, diced tomato and carrot peel strips.
Let your guests top their salads with dressing.
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