Carrot Ginger Cucumbers
Posted: | Categories: Recipes | Tags:salad
Carrot Ginger Cucumbers
Melissa Ben-Ishay
I love the carrot-ginger dressing you get at Japanese restaurants. This slaw is my new favorite way to eat it. It’s so crunchy, with a creamy, flavor-packed dressing that’s made quickly in a blender. You can serve it on iceberg if you prefer, but this one truly hits every note.
Ingredients
1 large carrot, peeled
4 mini cucumbers
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1 large carrot, peeled and cut into 1” pieces
Juice of 2 lemons
1 heaping tablespoon white miso paste
2 tablespoons toasted sesame oil
2 tablespoons rice vinegar
3 tablespoons olive oil
2 - 1” knobs ginger, peeled
¼ yellow onion
½ teaspoon ground turmeric
½ teaspoon salt
Black pepper
Directions
- Start with the salad base. Using a julienne peeler, peel the carrot and cucumbers into thin matchsticks. (With the cucumbers, stop when you reach the seeds.) Add to a bowl.
- To a blender, add the carrot, lemon juice, miso paste, sesame oil, rice vinegar, olive oil, ginger, onion, turmeric, salt, and pepper.
- Pour the dressing a little at a time over the carrots and cucumbers and mix well to combine. Don’t add too much!
