Japanese Style Carrot Ginger Dressing Recipes

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JAPANESE CARROT GINGER SALAD DRESSING (RESTAURANT-STYLE)



Japanese Carrot Ginger Salad Dressing (Restaurant-Style) image

This iconic and delicious Japanese Carrot Ginger Salad Dressing Recipe will transport your taste buds to Shibuya! Ready in 10 minutes from start to finish.

Provided by Caroline Phelps

Categories     Dressings

Time 10m

Number Of Ingredients 8

7 ounces carrots (peeled and chopped )
4 ounces onion (peeled and finely chopped)
2 tablespoons ginger (peeled and finely chopped)
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

Steps:

  • Put all the ingredients except for the canola oil in a blender and blend until smooth.
  • Slowly add the oil and blend until the mixture has emulsified.
  • Serve with iceberg lettuce, tomatoes, onions, cucumber.

Nutrition Facts : ServingSize 1/4 cup, Calories 212 calories, Sugar 3.7 g, Sodium 372.6 mg, Fat 20.5 g, SaturatedFat 1.5 g, TransFat 0.1 g, Carbohydrate 6.3 g, Fiber 1 g, Protein 1 g, Cholesterol 0 mg

CARROT GINGER DRESSING



Carrot Ginger Dressing image

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

1 large carrot, peeled and roughly chopped (about 4 ounces)
1/2 red apple, such as Gala, Honeycrisp or Fuji, peeled, cored and roughly chopped (about 3 ounces)
One 1 1/2-inch piece fresh ginger, peeled and roughly chopped
1 clove garlic, peeled
1/4 cup white miso
1/4 cup unseasoned rice vinegar
3 tablespoons toasted sesame oil
Kosher salt and freshly ground black pepper

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.

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