A Japanese restaurant staple, this carrot ginger dressing is usually tossed with a simple side salad in a lunch bento box. I love the zesty flavor of this dressing and was on a mission to recreate it. I accidentally stumbled on this dressing in the salad section of Wholefoods which made my life easier. I quickly ran through the ingredients which looked fairly simple so here is my version.
Its deliciously over sturdy veggies and accompanies many Asian inspired recipes. We love it with steamed veggies, like asparagus and broccoli, pan fried tofu, simple side salads like cucumber, romaine, carrots or shredded cabbage. Everything gets dropped into a high speed blender/food processor until you have a smooth consistency. You start by peeling the carrots, a little scrub of the ginger and drop the ingredients in the blender.
INGREDIENTS
- 2 large carrots, about ½ cup peeled and roughly chopped
- 2 tablespoons fresh ginger, peeled and chopped
- 2-3 tablespoons lime juice, I like it a bit more zesty, but start with 2 tablespoons
- 1-2 tablespoons maple syrup or honey, depending on the sweetness of the carrots
- 1/3 cup light neutral oil, I like avocado, but rice bran, grapeseed work well too
- 1/3 cup rice vinegar
- 1 tablespoon toasted sesame oil
- kosher sea salt to taste
INSTRUCTIONS
- In a high speed blender or food processor, add the ingredients. Pulse a few times and bend until completely smooth. Taste, and adjust the salt and sweetness if needed.
- Serve as needed. The dressing will stay fresh for about a week to 10 days refrigerated.
SERVING SUGGESTIONS
- Steamed Broccoli, Asparagus, Radishes and other sturdy veggies
- Pan fried tofu
- Shredded cabbage slaw
- Baked salmon
- Kebabs
- Fried rice
- Noodles
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