Chopped Winter Salad with Carrot-Ginger Dressing

AutopilotR
Estimated read time 2 min read



Hearty greens like kale and napa cabbage are tossed with a vibrant carrot-ginger dressing in this colorful winter salad. 2024 F&W Best New Chef Leina Horii of Kisser in Nashville leans on puffed rice or tempura flakes to add a quick and crunchy garnish. The gingery dressing couldn’t be any simpler — it comes together in a blender and can be made up to three days in advance.

Frequently Asked Questions

  • What is Kewpie mayonnaise?

    Kewpie mayonnaise is a Japanese condiment made with egg yolks, canola oil, salt, vinegar, and seasonings. It has a richer flavor and more silky texture than American-style mayonnaise. 

  • What else can I do with togarashi?

    Togarashi, which translates to “Japanese chili pepper,” is a Japanese spice blend that typically includes Capsicum annuum peppers along with other seasonings. It is great sprinkled over rice, soups, and noodles. It adds a mild heat, touch of umami, and faint citrus notes. 

Notes from the Food & Wine Test Kitchen

Massage the kale and cabbage with your hands to give it a more tender, less fibrous texture. Puffed rice is available in the cereal aisle at most grocery stores or online at nuts.com. Togarashi, a Japanese chile and spice blend, is available at Asian grocery stores or online at worldspice.com.

Make ahead

The dressing can be stored in an airtight container in the refrigerator for up to three days.



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