Crunchy Greens with Carrot Ginger Dressing 

By Dani Potts | March 17, 2026

INGREDIENTS

For the dressing:

  • 1 small carrot, peeled and roughly chopped
  • 1 (1-inch) piece fresh ginger, peeled and roughly chopped
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons rice vinegar
  • 1½ teaspoons soy sauce
  • 1 tablespoon granulated sugar
  • 1 teaspoon onion powder
  • Salt, to taste

For the salad:

  • 2–4 heads Little Gem lettuce (leaves separated), or 1 romaine heart (chopped), or 1 bunch kale (torn)
  • 1 cup loosely packed fresh mint leaves

INSTRUCTIONS

  1. Make the dressing: In a food processor, purée the carrot, ginger, olive oil, rice vinegar, soy sauce, sugar, onion powder, a pinch of salt and 1 tablespoon cold water until as smooth as possible, 1 to 2 minutes.
  2. Dress the salad: Place the lettuce leaves in a large serving bowl. Add a couple of tablespoons of the dressing and toss, then add more as needed to evenly coat. The salad should be lightly dressed, not drowned; don’t use every drop of dressing if you don’t need to. Taste for seasoning, adjusting with more salt as desired. Top the salad with the mint leaves and serve immediately.

Credit: https://cooking.nytimes.com/recipes/1023298-crunchy-greens-with-carrot-ginger-dressing?algo=cooking_search_relevance_metric_ios_and_web&fellback=false&imp_id=4224177802432336&req_id=4245199193660237&surface=cooking-search&variant=0_relevance_reranking