Japanese Restaurant Style Salad with Carrot Ginger Dressing

tofu

🥗Healthier: tempeh

💰Cheaper: canned chickpeas

Tempeh offers a firmer texture, while chickpeas are a budget-friendly protein alternative.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat option, while canola is often less expensive.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup is a vegan alternative, while sugar is a basic sweetener.

edamame

🥗Healthier: green peas

💰Cheaper: frozen peas

Green peas are lower in calories and frozen peas are cost-effective.

Chop up 3 regular sized carrots.

Chop 1 shallot and 2 pieces of ginger.

In a blender, combine chopped carrots, shallot, ginger, brown sugar, nama shoyu, rice vinegar, toasted sesame oil, and canola oil.

Blend the mixture until smooth.

Taste the dressing and adjust sweetness with more sugar if desired.

Add water to the dressing if it is too thick and blend again.

Cut up iceberg lettuce, carrots, cucumbers, tomatoes, and red cabbage for the salad.

Combine the salad ingredients in a bowl and serve with the dressing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens