The Only Carrot Ginger Dressing Recipe You Need
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As it turns out, your favorite salad dressing from the Japanese restaurant is super easy to make at home! No more feeling embarrassed about asking your server for seconds or thirds!
This dressing can either be made in the food processor, blender, or even with an immersion blender. I recommend chopping up the carrots and ginger into 1/2 inch pieces or smaller before blending so that you don’t burn out the motor on your equipment.
The dressing is excellent on green salads, grain bowls, or cauliflower rice bowls. It is also a lovely accompaniment to steamed vegetables and broiled fish. And don’t forget the avocado! The savory sweetness of the dressing plays well with avocado’s richness. Best of all, the dressing is vegan and can be made gluten free by using tamari, not soy sauce.
Ingredients
1 pound carrots (about 6 medium), peeled and sliced into coins (Depending on the strength of your blender or food processor, you can leave your carrots in larger chunks.)
2 inch piece ginger, peeled and cut into 1/2 inch chunks
3 garlic cloves, peeled
2 green onions, whites only, sliced into 1/4 inch pieces
1/2 cup seasoned rice wine vinegar
1/2 cup water
1 tbsp soy sauce (or tamari, if gluten-free)
1 tbsp toasted sesame oil
1/2 cup neutral flavored oil (such as grapeseed or avocado)
Directions
- Add half the carrots, ginger, garlic, green onion, rice wine vinegar, water and tamari/soy sauce to your blender or food processor work bowl. Process until smooth. Add the remaining carrots and process until smooth. With the motor running, drizzle in the neutral flavored oil and toasted sesame oil. Season with Kosher Salt to taste.
Sarah Faris: The salad Whisperer
Sarah is a classically trained chef and Mom whose passion is spreading the gospel of salad. A native New Yorker, she now calls Miami, FL home.
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