I don’t know about you, but every time I eat in a Japanese restaurant, I can’t get enough of the orange Carrot Ginger Dressing that gets poured on my pre-sushi salad. I could eat my weight in it, I swear.
Since I love it so much, why was I only allowing myself to have it every once in a while? Enter this recipe.
Carrot Ginger Dressing is a sweet and tangy dressing that livens up the simplest of salads. I just throw it on chopped romaine, sliced cucumbers, and some cherry tomatoes…you can always add red or green onion as well. Since this recipe is certainly on the healthy side, I like to whip some up and keep in the fridge. I hope you enjoy this at home as much as we do.
Recipe: Carrot Ginger Dressing
1 cup sliced carrots (about 2 large)
1 small shallot, sliced
1 2-inch piece fresh ginger, peeled and sliced
1/4 cup white miso
2 tablespoons rice vinegar
2 tablespoons fresh squeezed orange juice
3/4 teaspoon toasted sesame oil
Directions
Place the carrots, shallot, ginger, miso, vinegar, and
sesame oil in a blender. Blend, scraping down the sides as necessary, until
very finely chopped, about 1 minute.
sesame oil in a blender. Blend, scraping down the sides as necessary, until
very finely chopped, about 1 minute.
Add the canola oil and orange juice and blend until nearly
smooth, about 30 seconds.
smooth, about 30 seconds.
The dressing will keep in the refrigerator for up to 3 days.
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