Asian Salad with a Creamy Carrot and Onion Dressing

This is a recipe I found in the Vancouver Sun on Wednesday July 10. Chef Antonio Park says “Salad does not have to be a starter and it does not have to be greens”. Asian Salads are textured, layered with colour and flavour, ranging from sweet to salty to sour. Leafy greens share the bowl with julienne vegetables and fruit, hand tossed with dressing and garnished with roasted nuts, sesame seeds and fresh herbs.

Use a grater to finely shred carrots, daikon, green papaya, underripe mango (or any combination of the above) in your salad.

*Plum paste is a bright purple puree made from salted pickled plums available at Japanese and Korean grocers.



  •  4                 cups green lettuce 
  • 1/2               cup grated carrots 
  • 1/2               cup grated jicima 
  • 1/2.              cup sliced red onion 
  • 1/2               cup sliced cucumber 
  • 1/2               cup sliced tomatoes 
  • 1/2               cup sliced strawberries 
  • 1/2               cup salad dressing


Toss everything together and serve.



  •  1                  large carrot, peeled and chopped 
  • 1                   large sweet or red onion, peeled and chopped 
  • 1                   cup extra virgin oil 
  • 1                   cup unseasoned rice vinegar 
  • 1/2                cup maple syrup


Combine all ingredients in a blender and puree at high speed until smooth. Store in a covered jar in the fridge for up to 3 weeks.

Chef Park’s Crazy Dressing

  • 1                   cup Carrot and Onion Dressing 
  • 1                   tbsp Japanese plum paste*
  •  1                  tbsp white miso 
  • 1/2                cup organic tamari sauce

Combine all ingredients in a blender until smooth.

Herbed Asian Dressing

  •                       A handful of herbs – basil, Thai basil, Japanese shiso or mint – gives thie dressing a chartreuse colour. Makes about 1/4 cup
  • 1                    cup Carrot and Onion Dressing 
  • 1                    handful fresh basil, mint or shiso leaves 
  • 2                    tsp white miso

Combine all ingredients in a blender until smooth.

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