Mixed Greens with Carrot-Ginger Dressing

This carrot-ginger dressing is based on the one served at the Japanese steakhouse chain Benihana. It holds well, so make a double batch to have on hand for salads throughout the week.

Adam Dolge
EatingWell Magazine, May 2021

Gallery

Credit: Jason Donnelly

Recipe Summary

active:
10 mins
total:
10 mins
Servings:
4

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • Combine carrots, lime juice, vinegar, ginger, ketchup, maple syrup, water, tamari (or soy sauce) and salt in a blender. Pulse until finely chopped. With the motor running, slowly drizzle in oil and blend until smooth.

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  • Place greens and cabbage in a large bowl. Add the dressing and toss.

To make ahead

Refrigerate dressing (Step 1) for up to 5 days.

Tip

People with celiac disease or gluten sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing ingredients.

Nutrition Facts

Serving Size:
2 cups
Per Serving:
191 calories; fat 14g; sodium 327mg; carbohydrates 16g; dietary fiber 5g; protein 2g; sugars 8g; niacin equivalents 1mg; saturated fat 1g; vitamin a iu 12073IU; potassium 200mg.
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