Japanese Carrot Ginger Dressing Recipes

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

Carrot Ginger Dressing image

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.

Ingredients

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

JAPANESE CARROT-GINGER SALAD DRESSING

This is a fabulous "orange dressing" commonly found in Japanese restaurants. The recipe is from Ichiban, a San Diego sushi restaurant & it was written up in an old Gourmet Magazine (November 1994). Recipe makes about 4 1/4 cups dressing.

Provided by blucoat

Categories Sauces

Time 5m

Yield 68 tablespoons

Number Of Ingredients 11

Japanese Carrot-Ginger Salad Dressing image

Steps:

Place all ingredients in a blender or food processor; process on high until smooth, at least 2 minutes.

Ingredients

3 tablespoons minced carrots
3 tablespoons minced peeled fresh gingerroot
1 medium onion, chopped (about 1 cup)
2 tablespoons finely chopped lemons (with some rind)
1/2 cup soy sauce
3/4 cup vegetable oil
3/4 cup seasoned rice vinegar
3/4 cup water
2 tablespoons ketchup
1/8 teaspoon salt (adjust depending on how salty your soy sauce is) (optional)
1/4 teaspoon fresh ground black pepper

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