Description

Craving a fresh, colorful salad to celebrate the end of summer? This End of Summer Cobb Salad with Creamy Carrot-Kimchi Dressing is your perfect choice! Featuring crisp romaine, charred corn, zucchini, radishes, cherry tomatoes, avocado, and hard-boiled eggs, this salad is topped with a zesty, tangy carrot-kimchi dressing that adds a unique, spicy twist.

Ingredients

Here’s what you need to make this End of Summer Cobb Salad with Creamy Carrot-Kimchi Dressing. Each ingredient adds to the colorful, zesty, and creamy magic.

Creamy Carrot-Kimchi Dressing

Carrots (2 large, peeled and roughly chopped): Provide a sweet, creamy base.
Ginger Root (1-inch, peeled): Adds zesty, spicy warmth.
Garlic Clove (1 large): Infuses savory depth.
Kimchi (2 Tbsp, finely chopped): Brings spicy, tangy umami.
Rice Vinegar (2 Tbsp): Adds bright acidity.
Honey (1 tsp, preferably raw): Balances flavors with subtle sweetness (use erythritol for keto).
Mayonnaise or Vegenaise (1 Tbsp): Creates a creamy texture.
Sea Salt (½ tsp, plus more for seasoning): Enhances flavors.
Grapeseed, Safflower, or Neutral Oil (¼ cup, plus more for greasing): Smooths out the dressing.

Salad

Sweet Corn (2 ears, shucked): Adds sweet, charred flavor.
Romaine or Hearts of Romaine (3 heads, thinly sliced): Provides crisp, fresh greens.
Zucchini (1 medium, finely diced): Adds mild, tender crunch.
Radishes (1 bunch, about 6, thinly sliced): Bring peppery bite.
Cherry Tomatoes (1 pint, halved): Deliver juicy, sweet bursts.
Avocados (2, thinly sliced): Offer creamy richness.
Hard-Boiled Eggs (4, quartered): Add protein and tender texture.

Substitutions and Variations

Corn: Use frozen or canned corn (1 cup, drained); char in a skillet. Omit for keto.
Romaine: Swap with baby spinach, arugula, or kale for different greens.
Kimchi: Replace with 1 Tbsp sriracha or pickled jalapeños for a similar spicy-tangy kick.
Honey: Use erythritol or monk fruit sweetener for keto/low-carb.
Mayonnaise/Vegenaise: Substitute with Greek yogurt (non-vegan) or more avocado for creaminess.
Eggs: Omit for vegan or replace with crumbled tofu or chickpeas.
Zucchini: Swap with cucumber or yellow squash for similar texture.
Keto Adjustment: Omit corn, reduce tomatoes to ½ pint, use erythritol, and limit dressing to 2 Tbsp per serving (~5g net carbs per serving).
Spicy Version: Increase kimchi to 3 Tbsp or add a pinch of cayenne to the dressing.
Vegan Version: Omit eggs, use Vegenaise, and replace honey with maple syrup or agave.

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Instructions

Step 1: Make the Creamy Carrot-Kimchi Dressing

In a food processor or blender, combine 2 large peeled and chopped carrots, 1-inch peeled ginger root, 1 large garlic clove, 2 Tbsp finely chopped kimchi, 2 Tbsp rice vinegar, 1 tsp honey, 1 Tbsp mayonnaise or Vegenaise, and ½ tsp sea salt. Puree until smooth.
Add ¼ cup grapeseed or neutral oil and blend a few more times to incorporate.
If too thick, add water 1 Tbsp at a time (up to ¼ cup) until the dressing reaches a ranch-like consistency.
Set aside or refrigerate for up to 4 days.

Tip: Chop carrots into small pieces for easier blending; taste and adjust salt or kimchi for desired spice.

Step 2: Char the Corn

Heat a gas grill or cast-iron skillet over medium-high heat until very hot.
Brush 2 shucked ears of corn lightly with grapeseed or neutral oil.
Char the corn on all sides until kernels are blackened in spots and vibrant yellow, about 5 minutes total.
Let cool slightly, then cut kernels off the cob.

Tip: Turn corn frequently for even charring; use a sharp knife to cut kernels cleanly.

Step 3: Assemble the Salad

On a large platter, scatter 3 thinly sliced heads of romaine or romaine hearts.
Drizzle lightly with the carrot-kimchi dressing.
Arrange 1 finely diced zucchini, 1 bunch (about 6) thinly sliced radishes, and 1 pint halved cherry tomatoes over the romaine.
Season the vegetables lightly with sea salt.
Nestle 2 thinly sliced avocados and 4 quartered hard-boiled eggs into the salad.
Scatter charred corn kernels over the top.

Tip: Slice veggies thinly (use a mandoline if available) for uniform texture; arrange ingredients for a colorful, balanced presentation.

Step 4: Serve

Serve immediately with the remaining carrot-kimchi dressing on the side for drizzling.

Tip: Offer extra dressing in a small bowl for guests to customize; serve fresh for crisp greens.