Here’s an easy recipe for carrot-ginger dressing — just like the kind you enjoy on salads in Japanese restaurants.
Whenever I go out for veggie sushi or tofu teriyaki at Japanese eateries, I love the carrot-ginger dressing that’s used to dress the simple salad that comes with them. It turns out that this delicious Japanese-style carrot-ginger dressing is easy to duplicate at home.
Salad with carrot-ginger dressing is a nice appetizer to count on when eating out, because the customary miso soup that comes with meals isn’t always vegan (it often contains bonito, aka fish flakes).
A simple leafy salad is a good accompaniment to Asian-style meals. If you like to pick up vegetable sushi at the supermarket on occasion, as I do, a salad topped with this dressing is a perfect pairing.
This recipe requires just a few basic ingredients, most of which you likely have in your refrigerator and pantry — carrots, ginger, and a mild vinegar.
Fresh ginger isn’t always reliable (sometimes it’s drier and stringier inside than one would like), so I give the option of using squeeze-bottle ginger — something I love and always have in the fridge! Recipe adapted from Plant Power by Nava Atlas.
If you love easy dressings to embellish your salads, you may also be interested in:
- 3 medium carrots, peeled and cut into chunks, or 1 cup baby carrots
- 1- to 2-inch piece fresh ginger, peeled if desired, or 2 to 3 teaspoons squeeze-bottle ginger
- 3 tablespoons rice vinegar, white wine vinegar, or apple cider vinegar
- Pinch of salt
- Pinch of natural granulated sugar
- 2 teaspoons dark sesame oil, optional
- Combine all the ingredients in a food processor. Pulse on and off until the carrots and ginger (if using fresh) are finely chopped.
- Add 2 tablespoons water and let the machine run until the mixture is a coarse puree. Scrape down the sides of the work bowl from time to time. If you’d like a little thinner consistency, add just a little more water at a time and let the machine run again. This is meant to be fairly thick, so don’t overdo it with water.
- Transfer to a small bowl and taste. See if you'd like to add any more vinegar, salt, sugar, and/or sesame oil to create a flavor balance that pleases your palate.
- Spoon about 1/4 cup of the dressing over the top of whatever kind of salad you're serving.
- Store any leftover dressing in an airtight container, where it will keep in the refrigerator for up to 3 days.
Amount Per Serving: Calories: 9Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 42mgCarbohydrates: 2gFiber: 2gSugar: 3gProtein: 0g
Nutrition data is always an estimate, depending on program used to calculate and specific products used. The nutrition facts above don't include the optional sesame oil.
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Top images of carrot-ginger dressing by EzumeImages / Bigstock