Carrot-Ginger Dressing
This tangy, sweet, zesty, and creamy Carrot-Ginger Dressing recipe is a Japanese restaurant staple and off the charts delicious! Easily make it at home in less than 15 minutes.
Servings: 16 (2 cups total)
Ingredients
- 2 medium carrots , peeled and chopped (about 7 ounces)
- 1 small sweet onion , peeled and chopped
- 1/2 a small sweet apple , peeled and chopped (like Honey crisp)
- 1 medium piece fresh peeled ginger (about 2 tablespoons)
- 1/2 cup neutral oil , such as vegetable or avocado
- 1/2 cup rice vinegar
- 1/4 cup low sodium soy sauce
- 1 teaspoon sesame oil
- 1 & 1/2 tablespoons honey
- Pinch of salt and pepper
- Basic side salad , for serving (Japanese restaurant salads typically consist of chopped Iceberg Lettuce, thinly sliced red cabbage, and julienned carrots)
Instructions
- Cut off the roots of 2 medium carrots, 1 small onion, 1/2 a small sweet apple, and 1 medium piece of fresh peeled ginger. Peel and give them all a rough chop.
- Place the chopped carrots, onion, apple, ginger, 1/2 cup neutral oil, 1/2 cup rice vinegar, 1/4 cup low sodium soy sauce, 1 teaspoon sesame oil, 1 & 1/2 tablespoons honey, and a pinch of salt and pepper in a food processor or a high powdered blender and pulse until smooth.
- Give it a taste and adjust to your liking, adding more salt, pepper, or honey, if needed. If the dressing is thicker than you'd prefer, blend in a small bit of water until you get the desired consistency.
- Use as desired or store for later. This is a classic dressing served over a house salad at Japanese restaurants.
Nutrition
Calories: 81kcal | Carbohydrates: 4g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.05g | Sodium: 149mg | Potassium: 58mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1277IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 0.1mg