Sliced Tomato Salad with Carrot Ginger Dressing

Preparation info

  • Difficulty

    Easy

  • Serves

    4

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

Ingredients

  • 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

Method

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.