Light Carrot Ginger Dressing Recipes

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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.

JESSE'S GINGER SALAD DRESSING



Jesse's Ginger Salad Dressing image

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

1 carrot, peeled and chopped
1 cup mayonnaise
2 tablespoons ground ginger
2 tablespoons soy sauce
2 tablespoons white sugar

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



Carrot Ginger Dressing image

Categories     Food Processor     Ginger     No-Cook     Quick & Easy     Salad Dressing     Carrot     Shallot     Gourmet

Yield Makes about 2 cups

Number Of Ingredients 9

1/2 lb carrots (3 medium), coarsely chopped
1/4 cup chopped peeled fresh ginger
1/4 cup chopped shallots
1/4 cup seasoned rice vinegar
1 tablespoon soy sauce
1 tablespoon Asian sesame oil
1/8 teaspoon salt
1/2 cup vegetable oil
1/4 cup water

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



Carrot-Ginger Dressing image

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

1/2 pound carrots, juiced (1/2 cup juice)
1/2 cup reduced-fat silken tofu
2 ounces ginger, minced (1/3 cup)
2 tablespoons rice-wine vinegar (not seasoned)
1 tablespoon soy sauce

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



Ginger Dressing image

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

1/3 cup rice vinegar
3 tablespoons finely chopped onion
2 tablespoons minced fresh gingerroot
2 tablespoons soy sauce
1 tablespoon honey
1/4 teaspoon pepper
3/4 cup olive or peanut oil

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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