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.
JESSE'S GINGER SALAD DRESSING
I actually made this up off the top of my head. It's really good and really easy to make. My wife went crazy over it.
Provided by Countryboyjwill
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 10m
Yield 16
Number Of Ingredients 5
Steps:
- Combine carrot, mayonnaise, ground ginger, soy sauce, and white sugar in a food processor. Blend until smooth.
Nutrition Facts : Calories 109.7 calories, Carbohydrate 3 g, Cholesterol 5.2 mg, Fat 11 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 1.6 g, Sodium 193.7 mg, Sugar 1.9 g
CARROT GINGER DRESSING
Categories Food Processor Ginger No-Cook Quick & Easy Salad Dressing Carrot Shallot Gourmet
Yield Makes about 2 cups
Number Of Ingredients 9
Steps:
- Pulse carrots in a food processor until finely ground (almost puréed). Add chopped ginger, chopped shallots, rice vinegar, soy sauce, sesame oil, and salt and pulse until ginger and shallots are minced. With motor running, add vegetable oil in a slow stream.
- Transfer mixture to a blender. Add 1/4 cup water and blend until smooth, 2 to 3 minutes. Thin dressing with additional water if desired.
CARROT-GINGER DRESSING
The bright flavors and vivid color of this dressing wake up salad greens. Fresh carrot juice makes this dressing a good source of beta-carotene, which protects eye health and night vision. Tofu gives it a silken consistency.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes 1 3/4 cups
Number Of Ingredients 5
Steps:
- Puree all the ingredients in a food processor until smooth. Use immediately, or refrigerate, covered, for up to 1 day.
Nutrition Facts : Calories 12 g, Protein 1 g, Sodium 112 g
GINGER DRESSING
I love this flavorful ginger salad dressing because it's super easy to make and uses pantry staples. It's a quick fix to serve with salad greens or veggies on a weeknight. -Rashanda Cobbins, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 1-1/2 cups.
Number Of Ingredients 7
Steps:
- In a blender, combine the first six ingredients; cover and process until blended. While processing gradually add oil in a steady stream. Chill until serving.
Nutrition Facts : Calories 137 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 260mg sodium, Carbohydrate 4g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein.
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CARROT-GINGER DRESSING RECIPE | BON APPéTIT
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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.
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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.
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