Summer's End Salad

5 from 1 review



For the dressing

  • 1/2 cup vegetable oil
  • 1/4 cup rice vinegar
  • 1/8 cup Tamari
  • 1/2 tablespoon ten Free & Vegan)">caster sugar or granulated sugar
  • 1 1/2 teaspoons finely grated ginger
  • 2 medium carrots, peeled and roughly chopped
  • 1/4-1/2 of 1 medium sized yellow onion, depending on taste; roughly chopped
  • Kosher salt and freshly ground black pepper to taste

For the salad

  • 5 ounces mixed spicy salad greens {See note.}
  • 1 large orange or yellow heirloom carrot, cut into strips with a vegetable peeler
  • 1 cup yellow cherry tomatoes, sliced in half if large
  • 1/4 cup whole Mexican sour gherkin cucumbers {See note.}
  • 1/2 of 1 large yellow beet, sliced thinly on a mandoline
  • 1 black radish, thinly sliced
  • edible flower petals for garnish, optional {See note}
  • Kosher salt to taste


Make the dressing

  1. Combine the oil, vinegar, Tamari, sugar, ginger, carrots, and onion to a food processor fitted with the "s" blade. Process until smooth then season with salt and pepper to taste. Unused dressing while last in the refrigerator for approximately 2 weeks.

Make the salad

  1. In a large bowl or on a platter combine the greens, carrot strips, tomatoes, cucumbers, beet slices, radish slices, and edible flower petals if using. Sprinkle with a little Kosher salt to season and serve with carrot-ginger dressing on the side.


Spicy salad greens: mizuna, baby and wild arugula, baby chard, radicchio, escarole, spinach, baby kale.
Most grocery stores will carry a similar blend or choose your own greens.

Mexican sour gherkin: Can be substituted to thinly sliced Persian cucumbers, but they will not have the same tart flavor.

Edible Flower Petals: You can find these in the same section as the fresh herbs at Whole Foods

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