Gingery Broccoli and Carrot Salad – “A Salad For Each Week” #9


Anna is my herbivore and this salad is her all-time favorite! She will even finely cut the broccoli and then toss it all together, leaving me with little work to do. 🙂 I like to make our own Asian ginger dressing because the store-bought ones are soybean oil- based (which soy ranks high on the GMO chart) and it has additional preservatives that I’d rather not have around. All the ingredients get tossed into the blender so any cutting that you do is minimal. I found the copycat recipe of Benihana’s dressing on I subsitute honey for the sugar and use organic ketchup and a non-msg soy sauce.


Gingery Broccoli and Carrot Salad

  • 1 head broccoli, finely chopped

  • 2 cups shredded carrots

  • 1/4 – 1/3 cup Asian Ginger dressing (recipe below)

Place all ingredients together in a large bowl and gently mix.  Chill in refrigerator until ready to serve.


Asian Ginger Dressing


cup minced onion


cup peanut oil

cup rice vinegar


tablespoons water


tablespoons minced fresh ginger


tablespoons minced celery


tablespoons ketchup


teaspoons soy sauce


teaspoons sugar


teaspoons lemon juice


teaspoon minced garlic


teaspoon salt


teaspoon ground black pepper

Combine all ingredients in a blender. Blend on high speed for about 30 seconds or until all of the ginger is pureed. Chill.

“A Salad For Each Week” Recipes:

  1. Broccoli and White Bean Salad

  2. Asian Purple Cabbage Slaw

  3. Fresh and Minty Cantaloupe and Tomato Salad

  4. Tangy Kale and Sweet Potato Bit Salad

  5. Key Lime Corn and Black Bean Salad

  6. Green Bean, Tomato, and Mozzarella Pesto Salad

  7. “So Long Summer!” Salad

  8. Pickle Salsa