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Carrot, Beet, and Cucumber with Ginger Dressing

Posted by Didi Davis on

Carrots are just in at the farm, beets are in full swing (white ones, too! Have you ever seen a white beet?), and little pickling cucumbers are starting to arrive. Time for a salad of paper thin slices of each, topped with a ginger dressing. Crunchy and refreshing, this perfect summer salad works well with grilled seafood or other meats. It's also tasty the next day as the vegetables marinate in the dressing. Make the dressing ahead so the flavors have a chance to develop. Serves 4.

1/4 cup lemon juice
2 tablespoons soy sauce
1 to 2 cloves garlic, minced, this is up to you and size of garlic. If you love garlic, add 2
2 tablespoons minced fresh ginger
Freshly ground black pepper
1/2 cup olive oil
4 carrots, peeled and sliced paper thin on the diagonal
4 beets, Chioggia, golden, white, or red (or any combination of these), peeled and sliced paper thin on the diagonal
4 pickling cucumbers, peeled and thinly sliced on the diagonal

Place the lemon juice, soy sauce, garlic, ginger, and a good dose of black pepper in a bowl. Mix together and slowly whisk in the olive oil. Set aside to allow the flavors to develop.

Prepare the vegetables and arrange on a platter or 4 plates. Spoon some dressing over the vegetables and serve.


These are endless. Mix and match vegetables as they become available. Here are some to try:

Shaved fennel
Paper thin slices of parsnip
Paper thin slices of salad turnip
Paper thin slices of kohlrabi

Recipe and Photograph Copyright Deirdre Davis 2016
Use of content requires permission.

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