Wilted Asian Wedge Salad - Carolina Country

Wilted Asian Wedge Salad With ginger and carrot dressing

3.0/5 rating (3 votes)
Wilted Asian Wedge Salad

Here’s betting you’ve never seen an Asian wedge salad (we haven’t either). But this adaptation of the traditional wedge makes a fitting accompaniment to this month’s steak dish. Prepare it ahead of time so you’ll have more time to spend with guests!


  • 1 large head iceberg lettuce
  • Oil for pan
  • 2 stalks celery, chopped
  • 1 large carrot, peeled and chopped
  • ½ cup chopped yellow onion
  • 3 tablespoons finely chopped peeled ginger
  • ½ cup oil (vegetable or peanut)
  • ¼ cup rice wine vinegar
  • 2 tablespoons low sodium tamari or soy sauce
  • 1 tablespoon sugar
  • 5 teaspoons ketchup
  • Zest of 1 small lemon
  • ¼ teaspoon salt
  • Optional toppings for salad: sliced radishes, cucumbers, celery and red onion; snow peas (blanched and chopped); toasted sesame seeds; lightly sautéed baby corn and diced water chestnuts


  1. For the salad, preheat skillet to medium-high.

  2. Cut the lettuce into six wedges, removing core pieces. Lightly oil and sear cut sides of lettuce until slightly charred, about 1 minute per side. Place on a serving platter.

  3. For the dressing, put all ingredients (celery through salt) into a blender and process until smooth. If needed, add 1 tablespoon of water at the time to thin. (Dressing should not be runny.)

  4. Refrigerate up to a week.

  5. To serve, scatter toppings around lettuce and sprinkle with sesame seeds. Add dressing.

Recipe courtesy of

Wendy Perry, a culinary adventurist and blogger, chats about goodness around NC on her blog at WendysHomeEconomics.com.

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3.0/5 rating (3 votes)

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