Description
This vibrant Japanese Carrot Ginger Dressing is a refreshing, tangy, and slightly sweet dressing made by blending fresh carrots, onion, and ginger with soy sauce, rice vinegar, and oil. Perfect for salads featuring crisp lettuces such as iceberg or romaine, it adds a bright, flavorful punch to your meals in just 10 minutes.
Ingredients
Vegetables and Aromatics
- 7 ounces carrots, peeled and chopped
- 4 ounces onion, peeled and finely chopped
- 2 tablespoons ginger, peeled and finely chopped
Liquids and Seasonings
- 1 tablespoon granulated sugar
- 1/4 cup soy sauce
- 1/2 cup rice vinegar
- 1/2 teaspoon salt
- 3/4 cup organic canola or vegetable oil
Instructions
- Blend Base Ingredients: Put the peeled and chopped carrots, finely chopped onion, peeled and finely chopped ginger, granulated sugar, soy sauce, rice vinegar, and salt into a blender. Blend on high speed until the mixture is smooth and all ingredients are fully incorporated.
- Emulsify with Oil: Slowly pour the canola or vegetable oil into the blender while it is still running. Blend continuously until the dressing emulsifies, creating a creamy and well-mixed texture without separation.
- Serve and Enjoy: Pour the freshly made dressing over crisp lettuces like iceberg or romaine. Toss lightly to coat and enjoy as a flavorful addition to salads or other dishes that benefit from a tangy, slightly sweet dressing.
Notes
- Use fresh ginger for the best flavor and aroma.
- The dressing can be stored in an airtight container in the refrigerator for up to one week; shake well before each use.
- For a gluten-free version, substitute soy sauce with tamari.
- This dressing can also be used as a marinade or dipping sauce for grilled vegetables or proteins.