Sliced Tomato Salad with Carrot Ginger Dressing

Preparation info

  • Difficulty


  • Serves


Appears in

My Asian Kitchen

My Asian Kitchen

By Jennifer Joyce

Published 2018

  • About

This carrot dressing is served all over Japan on dense chunks of iceberg lettuce and other vegetables as part of a bento box or as a side salad. It has to be said that once blended, it’s not a looker, but have faith because it is tangy, refreshing and insanely good. Sliced tomatoes and crisp sweet onion are the perfect base for its sweet and tart taste.

Prep 10 minutes


  • 2 beefsteak tomatoes
  • 300 g (10½ oz) cherry tomatoes
  • 1 small sweet or red onion
  • 10 red radishes
  • 2 large handfuls purple micro-cress or purple basil

Carrot Ginger Dressing

  • 3 tbsp grated carrot
  • 2 tsp grated ginger
  • 2 tbsp chopped onion tbsp caster sugar
  • 2 tbsp Japanese light soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 3 tbsp vegetable oil


Place all the carrot ginger dressing ingredients in a blender or food processor (a blender is best for a smoother finish). Blend until the dressing is smooth and pour into a bowl.

Slice the beefsteak tomatoes, halve or quarter the cherry tomatoes and thinly slice the onion and radishes. Arrange all the salad ingredients on a platter and spoon the carrot ginger dressing over to serve.