Chopped Winter Salad with Carrot-Ginger Dressing

• 総時間: 15 minutes

材料

1/2 cup chopped celery (about 1 stalk)

1/3 cup chopped peeled carrot (about 1 small carrot)

1/3 cup chopped peeled fresh ginger (from 1 [3-inch] piece)

1/3 cup ketchup

1/4 cup chopped white onion

1/4 cup soy sauce

1/4 cup unseasoned rice vinegar

2 tablespoons mayonnaise (such as Kewpie)

2 tablespoons canola oil

2 tablespoons toasted sesame oil

1/2 teaspoon kosher salt

4 cups chopped napa cabbage (from 1 small head)

4 cups chopped radicchio (from 1 large head)

1 (8-ounce) bunch curly kale (preferably purple), stemmed and chopped (about 4 cups)

1 watermelon radish, halved lengthwise and thinly sliced into half-moons (about 3/4 cup)

1/4 cup puffed rice

1/4 teaspoon togarashi

手順

Make the dressing

Process all dressing ingredients in a blender until smooth, about 1 minute; set aside.

Make the salad

Toss together cabbage, radicchio, kale, radish, and 1 cup dressing in a large bowl. Massage leaves using your hands until softened and just starting to wilt, 1 to 2 minutes. Divide salad evenly among serving bowls. Drizzle with additional dressing, if desired. Sprinkle evenly with puffed rice and togarashi.