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.
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.