How To Make Ginger Carrot Dressing
Makes1 cup
You know this carrot ginger dressing from the sushi, teriyaki, and hibachi restaurants who serve it over crisp iceberg lettuce at the start of many meals. The orange hue boasts a zippy sweetness, thanks to the carrots, sweet onions, and fresh ginger. Think this dressing is a one-trick pony? Try it as a marinade for grilled chicken or serve it on cold noodles and you’ll know why I’m never without a batch in the fridge. And the best part? You can make this recipe from start to finish in the blender or food processor — minimal chopping required.
What Is Ginger Carrot Dressing?
Ginger carrot dressing is essentially a raw carrot purée flavored with ginger and shallots. The purée is blended with rice wine vinegar, miso, sesame, and vegetable oil to make it suitable for salad dressing. It has a slight pulpy thickness, thanks to those raw carrots, making it just as much a dressing for coating lettuce leaves as it is a delicious addition to soups and noodle dishes alike. This dressing literally comes together in just a few minutes, but can be used as a base or finishing step for dozens of dishes.
For Your Information
- You’ll need carrots, fresh ginger, and a shallot from the produce section.
- If you don’t have them already, grab rice wine vinegar, sesame oil, and a light miso paste from the store too.
- This dressing is best made in a high-powered blender or food processor for the best texture.
Two Steps for Better Carrot Ginger Dressing
- Chop the vegetables for easier blending. Peel and roughly chop the carrots and ginger before finely chopping them in the blender. Not only will the dressing chop more quickly, but you’ll also get a finer texture in the finished dressing too.
- Stream in the oil and water for thickening. Once your base ingredients — the carrots, ginger, and miso — have been added and puréed, add the vegetable oil and water in a steady stream to the blender or food processor while running to emulsify.
Storing and Using Carrot Ginger Dressing
Refrigerate the finished dressing in an airtight container for up to a week. Spoon the dressing into yogurt for a quick dip for pita or crackers, or add it as a finishing step to creamy soups or hearty stews. Of course, you could use it to top crisp lettuce, thinly sliced radishes, and sliced avocado and enjoy an upgraded restaurant classic at home.
How To Make Ginger Carrot Dressing
Makes 1 cup
Nutritional Info
Ingredients
- 2
medium carrots, peeled and roughly chopped
- 1
(1-inch) knob fresh ginger, peeled and coarsely chopped
- 1/2
medium shallot, halved
- 2 tablespoons
rice vinegar
- 2 teaspoons
white or light miso paste
- 1 1/2 teaspoons
Asian sesame oil
- 1/2 teaspoon
tamari or soy sauce
- 2 tablespoons
vegetable oil
- 1 tablespoon
water
Equipment
Vegetable peeler
Knife
Measuring spoons
Food processor or blender
Spatula
Airtight container
Instructions
Finely chop dressing ingredients. Place the carrots, ginger, shallot, rice vinegar, miso, sesame oil, and tamari or soy sauce in the bowl of a food processor or pitcher of a blender. Pulse until vegetables are finely chopped, about 10 pulses.
Slowly add the oil and water and blend until smooth. Turn the processor or blender on and slowly add the vegetable oil and then the water. Process until smooth, 3 to 4 minutes. The dressing should be slightly thick with a pulpy texture.
Recipe Notes
Make ahead: Peel and chop the carrots and ginger and refrigerate in a zip-top bag up to 1 day in advance.
Storage: Refrigerate in an airtight container for up to 1 week.