SALAD DRESSINGS

The Only Carrot Ginger Dressing Recipe You Need

Cooks in 5 minutes Difficulty Easy
The Only Carrot Ginger Dressing Recipe You Need
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The Only Carrot Ginger Dressing Recipe You Need

Recipe by thesal28_wpCourse: SALAD DRESSINGSCuisine: JapaneseDifficulty: Easy
Servings

8

servings
Prep time

15

minutes
Cooking time

5

minutes

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 food processor, you can leave your carrots in larger chunks. My food processor is old with a weak motor, so I typically slice my carrots thinly before I blend in the food processor.)

  • 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 (%20%20%20%20%20″ target=”_blank”>I prefer Le Tourangelle brand)

  • 1/2 cup grapeseed oil

  • Kosher salt

Directions

  • Add 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. With the motor running, drizzle in the grapeseed and toasted sesame oil. Season with Kosher Salt to taste. 


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