Thursday, October 1, 2015

Japanese Style Carrot and Ginger Dressing

I have always loved Japanese carrot and ginger salad dressing, but until now had never thought of making it at home. Turns out it is very easy to make and tastes delicious. I served this for some friends a few weeks ago and the salad was devoured. You need to double the recipe if you want to serve more than 3 to 4 people.

Recipe from Just One Cookbook

1 carrot, about 2 ounces, chopped
1 tablespoon chopped onion (I have used shallots and green onions)
1 inch of young ginger, about .3 ounces, peeled and chopped (if you cannot find young ginger, use slightly less regular ginger)
1/4 cup rice vinegar
2 tablespoons light olive oil or canola oil
1 tablespoon sugar
2 teaspoons white miso
1/2 teaspoons sesame oil
salt and pepper, to taste

Place all the ingredients in a food processor. Puree until smooth. If it is still too thick, add some more of the oils and vinegar, maintaining the ratios.

Young Ginger

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