Carrot Ginger Dressing
A bright, tangy Japanese-style blender dressing made with fresh carrot, ginger, rice vinegar, and sesame oil — the signature dressing of Japanese steakhouse salads.
Ingredients
- 2 medium medium carrots, peeled, chopped
- 2 tbsp fresh ginger, peeled, chopped
- 1 small shallot, roughly chopped
- 1/4 cup unseasoned rice vinegar
- 2 tbsp gluten-free tamari
- 2 tsp toasted sesame oil
- 1/4 cup neutral oil (such as avocado or sunflower)
- 2 tsp white miso paste
- 4 tbsp water
Instructions
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1
Combine 2 medium peeled, chopped medium carrots, 2 tbsp peeled, chopped fresh ginger, 1 small roughly chopped shallot, 1/4 cup unseasoned rice vinegar, 2 tbsp gluten-free tamari, 2 tsp toasted sesame oil, 1/4 cup neutral oil (such as avocado or sunflower), 2 tsp white miso paste, and 4 tbsp water in a blender.
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2
Blend on high until very smooth and creamy, about 1-2 minutes. Scrape down the sides as needed.
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3
Taste and adjust: add more unseasoned rice vinegar for tang, more gluten-free tamari for saltiness, or more water to thin.
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4
Refrigerate in an airtight jar for up to 5 days. Shake or stir before each use.