CARROT GINGER DRESSING
What makes the salad dressing often served in sushi restaurants so delicious? The orange gives away the carrots, but everything else is blended into a smooth, tangy and well-balanced vinaigrette. Apple is used as an unexpected natural sweetener and miso adds a salty complexity. Be sure to find white miso; it is subtly sweet and mellow compared to other varieties and won't affect the color of your dressing.
Provided by Food Network Kitchen
Categories condiment
Time 10m
Yield about 1 1/4 cups
Number Of Ingredients 8
Steps:
- Add the carrot, apple, ginger, garlic, miso, rice vinegar, sesame oil, 1 teaspoon salt and 1/4 teaspoon pepper to a blender. Puree until smooth. (If necessary, stop the blender and scrape down the sides with a rubber spatula to help the ingredients blend completely.) Season to taste with salt and pepper.
- Use immediately or transfer to an airtight container and refrigerate for up to 7 days.
MISO CARROT GINGER DRESSING
Provided by Katie Lee Biegel
Time 5m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine the carrots, ginger, vinegar, miso paste, vegetable oil, honey, sesame oil and 2 tablespoons water in a blender and blend until smooth.
ROASTED CARROTS WITH LEMON DRESSING
This lemony side dish gives carrots a little more sweetness with honey and a little zing from cayenne.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 45m
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. On a large rimmed baking sheet, toss carrots with oil and cayenne; season with salt. Arrange in a single layer (use 2 baking sheets, if necessary). Roast, tossing once halfway through, until tender, 30 to 40 minutes.
- In a small bowl, whisk together honey, zest, and lemon juice; season with salt. If making ahead of time, cover and refrigerate carrots and dressing separately, up to 1 day. Otherwise, drizzle dressing over cooked carrots (still on baking sheet); toss to coat. Transfer to a serving dish; serve warm or at room temperature.
GRANDMA'S CARROT SALAD
My grandma used to make this carrot salad all the time and I loved it. Now I make it to honor her and it's almost as good as hers.
Provided by Mrs. Wynkoop
Categories Salad Vegetable Salad Recipes Carrot Salad Recipes
Time 35m
Yield 6
Number Of Ingredients 5
Steps:
- Mix carrots and raisins together in a large bowl. Whisk mayonnaise, lemon juice, and salt together in a small bowl until smooth. Pour lemon juice mixture over carrot mixture and stir until carrots are completely coated. Refrigerate until chilled, at least 30 minutes.
Nutrition Facts : Calories 167.1 calories, Carbohydrate 34.7 g, Cholesterol 1.7 mg, Fat 4 g, Fiber 3.4 g, Protein 1.8 g, SaturatedFat 0.6 g, Sodium 179 mg, Sugar 24 g
TOSSED SALAD WITH CARROT DRESSING
We love going to the farmer's market on summer Saturdays to by homegrown lettuce and fresh produce for salads. I hope you'll try my special dressing, made with pureed vegetables. I've received compliments on its flavor and pretty color.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 10 servings (3 cups dressing).
Number Of Ingredients 15
Steps:
- In a blender, combine the first six ingredients; cover and process until smooth. While processing, gradually add oil in a steady stream. Transfer to a bowl or small pitcher; cover and refrigerate until serving. , In a large bowl, combine the salad ingredients. Stir dressing and serve with salad. Refrigerate leftover dressing.
Nutrition Facts : Calories 302 calories, Fat 19g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 185mg sodium, Carbohydrate 33g carbohydrate (26g sugars, Fiber 2g fiber), Protein 3g protein.
CARROT GINGER DRESSING AND DIP
A version of the thick, orange-colored salad dressing served at Japanese restaurants. Great on iceberg lettuce, as a dip for celery sticks, or spooned into hollowed-out cucumber rounds topped with sesame seeds and scallions. Vegan and low-fat.
Provided by hollybee
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 10m
Yield 8
Number Of Ingredients 7
Steps:
- Combine carrots, ginger, and shallot in a food processor; pulse until minced. Scrape sides of the bowl and add miso, vinegar, grapeseed oil, and sesame oil to carrot mixture and blend until smooth.
Nutrition Facts : Calories 62.9 calories, Carbohydrate 3.3 g, Fat 5.4 g, Fiber 0.7 g, Protein 0.7 g, SaturatedFat 0.6 g, Sodium 172.5 mg, Sugar 1.1 g
MISO, CARROT, AND SESAME DRESSING
Provided by Bon Appétit Test Kitchen
Categories Soy No-Cook Quick & Easy Salad Dressing Root Vegetable Carrot Healthy Low Cholesterol Sesame Sesame Oil Bon Appétit
Yield Makes about 1 1/2 cups
Number Of Ingredients 8
Steps:
- Place 1/2 cup white miso, 6 tablespoons vegetable oil, 1/4 cup (packed) finely grated peeled carrot, 2 tablespoons finely grated peeled ginger, 2 tablespoons unseasoned rice vinegar, 4 teaspoons toasted sesame seeds, 2 teaspoons toasted sesame oil, 2 teaspoons honey, and 1/4 cup water in a resealable container. Cover and shake vigorously until well combined. DO AHEAD: Can be made 2 days ahead. Cover and chill.
CARROT-MISO DRESSING
Make a fabulous Asian-style dressing with steamed, pureed carrots and plain yogurt for some added creaminess. Allowing it to sit for 30 minutes helps the salty, sweet, and tangy flavors blend together.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 30m
Yield Makes about 1 cup
Number Of Ingredients 6
Steps:
- Steam chopped carrots until tender, 5 to 6 minutes; let cool completely. Place in a blender with miso, rice vinegar, yogurt, oil, and 3 tablespoons water; process until smooth. Season with salt and freshly ground pepper. Cover and refrigerate for at least 30 minutes. Thin it out with a little water before using, if needed.
SPICY CARROT-MISO DRESSING
This is just one version of Amy Chaplin's Creamy Carrot dressings from her cookbook Whole Cooking Everyday. Made by blending carrots with herbs and citrus juice until creamy, these dressings are light, flavorful, and addictive.
Provided by Amy Chaplin
Categories Salad Dressing Healthy Quick and Healthy Quick & Easy Vegan Vegetarian No Sugar Added Low/No Sugar Dairy Free
Number Of Ingredients 15
Steps:
- Base recipe:
- Combine the carrots, water, cashews, olive oil, lime juice, scallion, garlic, salt, and tamari in an upright blender and blend until completely smooth; this will take at least 1 minute. Scrape down the sides with a rubber spatula and blend again. Adjust the seasoning to taste and blend again. Use immediately, or store in a glass jar in the fridge for up to 3 days. Shake well before using. The dressing will thicken once chilled; thin it out with a little water if needed.
- Spicy carrot-miso dressing:
- Make the dressing following the instructions for the base recipe, adding the miso, ginger, and cayenne to the blender along with the other ingredients. Adjust the seasoning with cayenne as well as more salt to taste.
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CARROT GINGER DRESSING - MINIMALIST BAKER RECIPES
From minimalistbaker.com
5/5 (8)Calories 83 per servingCategory Dressing, Sauce
- To a small blender (NOTE: Double or triple the recipe if using a large blender), add all ingredients (carrot, onion, ginger, rice vinegar, maple syrup, toasted sesame oil, coconut aminos, avocado oil, and water). See notes for oil-free options.
- Taste and adjust as needed, adding more coconut aminos for depth of flavor/saltiness, rice vinegar for acidity, or maple syrup for sweetness.
- Optionally, serve on a simple side salad of chopped kale, red cabbage, and sesame seeds. It’s also delicious as a sauce for bowls.
CARROT-GINGER DRESSING RECIPE | BON APPéTIT
From bonappetit.com
5/5 (3)Estimated Reading Time 40 secsServings 1
- Purée carrots, ginger, garlic, vinegar, miso, lemon juice, soy sauce, sesame oil, salt, and ½ cup water in a blender on high speed until solids are very finely chopped, about 30 seconds (mixture will look grainy and watery, but that’s okay). Add mayonnaise and blend on low speed until smooth and creamy.
CARROT GINGER DRESSING - COOKIE AND KATE
From cookieandkate.com
4.8/5 (115)Calories 76 per servingCategory Salad Dressing
- In a blender, combine all of the salad dressing ingredients as listed. Bend until completely smooth. Taste, and add additional salt if the dressing doesn’t make your eyes light up. If it’s too sour (it should have some zing to it), blend in a bit more honey.
- Serve over greens and any other ingredients you’d like (I offered a few more suggestions in the post). Recipe keeps well in the refrigerator, covered, for 1 to 2 weeks.
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