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End of Summer Cobb Salad with Creamy Carrot-Kimchi Dressing
FEED ME PHOEBE16Ingredients
20Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 large carrots (peeled and roughly chopped)
- 1 inch ginger root (peeled)
- 1 large garlic clove
- 2 Tbsp. kimchi (finely chopped)
- 2 Tbsp. rice vinegar
- 1 tsp. honey (preferably raw)
- 1 Tbsp. mayonnaise (or vegenaise)
- 1/2 tsp. sea salt (plus more for seasoning)
- 1/4 cup safflower oil (grapeseed, plus more for greasing)
- 2 ears sweet corn (shucked)
- 3 heads romaine (or hearts of romaine, thinly sliced)
- 1 medium zucchini (finely diced)
- 1 bunch radishes (about 6, thinly sliced)
- 1 pt. cherry tomatoes (halved)
- 2 avocados (thinly sliced)
- 4 hard boiled eggs (quartered)
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