Colorful Chopped Salad with Carrot Ginger Dressing

Deep in the coldest part of winter, I find myself both craving the crisp of a fresh salad, but also something with a hint of warmth -- like ginger. This salad hit the spot and presents well for guests. The dressing is not pour-able; it is more of the spooning consistency.

Colorful Chopped Salad with Carrot Ginger Dressing
Cookie + Kate

Salad:
The below should be taken as guidelines. Use whatever you have in the fridge! For my picture, I used romaine, red onion, red cabbage, and fresh mint.

6 oz lettuce, chopped
1 1/2 c edamame, defrosted
1 1/2 c purple cabbage, chopped
3/4 c red onion, chopped
1 head broccoli, in florets, sliced
1 red bell pepper, chopped
1/3 c cilantro, chopped

Carrot Ginger Dressing
1/3 c olive oil
1/3 c rice vinegar
2 carrots, peeled, chopped
2 T ginger, peeled, chopped
2 T lime juice
1 T + 1 tsp honey
1 1/2 tsp toasted sesame oil
1/4 tsp salt

To make salad, combine ingredients in a bowl and toss.

For dressing, combine all ingredients in a blender and whir to combine.

Comments

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