Carrot Ginger Dressing


prep 0:15       total 0:15


1 jars



1/2 lb. carrots, cleaned
1/4 cup peeled, chopped ginger
1/4 cup chopped shallots (I think I used less)
1/4 cup seasoned rice vinegar
1 tbsp. soy sauce
1 tbsp. sesame oil
1/2 cup peanut or
vegetable oil
1/4 cup water


Pulse carrots in food processor until finely ground, they should be almost pureed. Add ginger, shallots, vinegar, soy, sesame oil, and pulse till shallots/ginger are minced. With motor running, add peanut oil in a slow stream. Transfer to blender, add water and blend till smooth.*

Author's Comments

From Gourmet Cookbook. This is a Japanese salad dressing, so I only use it with a plain romaine salad, nothing else, just romaine. Makes 1-3/4 cups and takes about 15 minutes to make.

* Honestly, I left out this part, only because I didn't want to dirty my food processor AND blender. The cookbook really pimps this part though, so next time I'll do it, although it was fine without doing it.

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