Carrots can be so much more than a boring work snack, or an unpleasant surprise in your kid’s lunchbox.
The sweet root vegetable is naturally high in beta carotene, and they’re great for liver and skin health. They come in a wide range of colours, all of which are nutritious. So, it never hurts sneaking more of this produce into your diet any way you can.
Thanks to the satisfying crunch of carrots, they’re welcome in many types of dishes, both raw and cooked. But if you’d like to reimagine this veggie staple, this Asian-inspired carrot ginger dressing is a must-try for your next lunchtime salad.
Try it over a simple salad as suggested or over steamed green beans, or almost any vegetable to give it more zing. Best of all, it requires zero cooking!
Ingredients for Baby Greens With Carrot Ginger Dressing
- 1 pound mixed baby greens
- 1 pint cherry tomatoes, quartered
- 1 large cucumber, thinly sliced
- 1 large carrot, peeled and coarsely chopped
- 2 tablespoons sesame oil
- 1 tablespoon rice wine vinegar or apple cider vinegar
- 2 tablespoons ginger, peeled and chopped
- 2 garlic cloves, peeled
- 1/4 cup water, more as needed
Good for 4 servings
- Toss the greens, tomatoes, and cucumbers in a bowl.
- Add the chopped carrot to a high-powered blender; mix in sesame oil, vinegar, ginger, garlic, and water.
- Blend until very smooth, adding more water as needed, one tablespoon at a time.
- Pour dressing over the salad and toss well. Serve immediately and enjoy!
Photo Credit: Gregory Johnston/Shutterstock.com; Elena Trukhina/Shutterstock.com