Japanese side salad with carrot-ginger dressing
Japanese cuisine · J. Kenji López-Alt · ♥ 1.6K likes · 41.8K views · 10 min video
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Ingredients
Method
Techniques
- 1 whole small carrot
- ginger
Roughly chop the carrot and put it in a blender.
- ½ whole yellow onion
Add roughly chopped yellow onion, about half the carrot's weight, and a smashed, peeled garlic clove.
Onion and garlic
- 1 cloves garlic clove
- 2 tbsp red miso paste
- 1 tbsp honey or agave nectar
- ¼ cup rice vinegar
- ½ cup neutral oil
- salt
- MSG
- black pepper
Add the miso paste, honey or agave, rice vinegar and neutral oil; season with a little salt and MSG and some black pepper.
Blend, starting on the lowest setting and working up. Taste and adjust; keep the vinegar-to-oil ratio and vary the rest.
- iceberg
- red onion
- cucumber
- tomato
- 1 whole carrot
Put iceberg in a wide bowl with a little red onion, cucumber and tomato; grate carrot over.
Iceberg and the salad vegetables
Drizzle the dressing over rather than tossing. Leftover dressing keeps at least a week in the fridge.
Drizzled, not tossed, and storing