There are many different variations to making a Creamy Carrot Ginger Salad Dressing. I have seen anywhere from Japanese to cooked versions. This is one that I drummed up based on a salad that I ...

sweet onion, celery stalks, carrot, cilantro leaves (for garnish), toasted sesame, sesame oil, canola oil, low sodium soy sauce, rice vinegar, ponzu (Japanese citrus soy sauce), maple syrup (or sugar) ...

This black bean salad recipe features heirloom black beans, carrots, radishes, and fennel dressed with a lemon and garlic ...

Preheat oven to 400 degrees. Toss 20 carrots with 2 tablespoons olive oil and a pinch of salt. Spread carrots across a baking sheet in a single layer, and roast until browned in spots and tender ...

Divide the wakame, daikon, carrot and edamame between plates. Thinly slice the remaining avocado, halve the eggs and divide between the plates. Top with the extra pickled ginger, sesame seeds, seaweed ...

Store the leftover dressing in a container in the fridge; it keeps for several weeks, and it takes only a few minutes to slice more tomatoes the next time you want this salad. If you don't have a ...

While I’ve kept this version vegan, using a Japanese mayonnaise will make the dressing ... the lettuce and salad greens on a large platter, then top with red pepper, carrot, apple, edamame ...

Cut carrots into ¼-inch rounds, add to bowl with dressing, and toss to coat. Stir in mint, cilantro and dates, and refrigerate until ready to use. The salad will keep, covered, up to 5 days in ...