Arugula and Carrot Salad with Cilantro and Maple Ginger Vinaigrette

Recipe contributed by Stephanie Deihl; photo by Tami Ganeles Weiser Yield:  4 servings (8 cups total)
Prep Time:  10 minutes Cook Time:  0 minutes

Arugula and Carrot Salad with Cilantro and Maple Ginger Vinaigrette

This sweet and spicy salad, created for The Weiser Kitchen by Chef Stephanie Deihl, is a light accompaniment to any Asian meal.



2 tablespoons rice wine vinegar

2 tablespoons apple cider vinegar

¼ teaspoon salt

2 teaspoons minced ginger

2 teaspoons Dijon mustard

1 tablespoon plus 2 teaspoons Grade B maple syrup

¼ cup olive oil

¼ cup vegetable oil



4 cups tightly packed arugula

4 cups tightly packed mixed baby greens

4 scallions, thinly sliced

2 medium carrots (284 grams), peeled and grated on a box grater

¼ cup cilantro leaves, coarsely chopped

2 tablespoons toasted sesame seeds


  1. In a medium bowl, whisk the vinegars and salt to dissolve the salt. Add the ginger, mustard, and maple syrup and whisk to combine.
  2. Combine the oils and pour into the vinegar in a slow, steady stream, whisking constantly to emulsify.
  3. Toss the arugula, baby greens, scallions, carrots, and cilantro in a large serving bowl.
  4. Add ½ cup vinaigrette or more to taste, and toss to combine.
  5. Garnish with the toasted sesame seeds and serve.

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