Carrot Ginger Asian Salad

Prep Time: 15 mins | Cook Time: 0 minutes | Course: Dinner | Servings: 6 

Carrot ginger tahini and yuzu season this tangy asian style dressing over salad greens and cole slaw. Inspired and adapted from Angela at Bake it with Love https://bakeitwithlove.com/benihana-ginger-salad-dressing-recipe/  

Dressing:

2 Tbsp carrot, chopped

2 Tbsp celery, chopped

½ cup onion, chopped

2 Tbsp ginger, pureed or zested fine

1 clove garlic 

2 Tbsp water

½ cup peanut oil

⅓ cup rice vinegar or apple cider vinegar

2 Tbsp ketchup

4 tsp soy sauce

2 Tbsp lemon juice

2 Tbsp tahini sauce

1 Tbsp yuzu sauce

½ tsp salt 

½ tsp black pepper

Whiz carrot, celery, onion, ginger, garlic, water and peanut oil on high until smooth. Add in vinegar, ketchup, soy sauce, lemon juice, tahini, yuzu, salt and pepper. Blend until incorporated.

Salad:

1 head romaine, chopped

½ cup tri-color slaw

2 green onions, chopped

⅓ cup peanuts of cashews

1 persian cucumber, chopped

1 pint cherry tomatoes, chopped

Sprinkle of sesame seeds

Layer ingredients in a salad bowl or platter; serve with a generous amount of dressing.