Carrot Ginger Salad Dressing

Carrot Ginger Salad DressingI know I called this carrot ginger salad dressing, but it’s a bit misleading. It really should be called Carrot Ginger Put This On Everything Sauce, but that’s a bit of a mouthful to say.

Carrot Ginger Salad Dressing

You know that always incredibly delicious carrot dressing that every Japanese restaurant around the world (or at least the one’s that I’ve been to) serve on their salad? This is it.

Carrot Ginger Salad Dressing

And it is every bit as addicting. It tastes light and refreshing and a little bit tangy. It can be made with or without oil so it is completely fat free if you want it to be. I know that it is basically putting vegetables on top of vegetables, but it is just so damn good!

Carrot Ginger Salad Dressing

And the best part? It’s not limited to salad dressing. Tonight I put it on top of a piece of salmon before I baked it in the oven, this weekend I served it at The Endless Meal Supper Club as a dipping sauce for prawn spring rolls. I’m picturing it on sandwiches and on tacos and maybe on some grilled chicken or prawns. Use your imagination, this carrot ginger sauce is extremely versatile.

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5.0 from 1 reviews
Carrot Ginger Salad Dressing
 
Prep time
Total time
 
Author:
Serves: Makes about 1½ cups
Ingredients
  • ½ lb carrots (3 medium), coarsely chopped
  • ¼ cup chopped peeled fresh ginger
  • 2 tablespoons chopped onion
  • ¼ cup seasoned rice vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • ⅛ teaspoon salt
  • ½ cup water or oil (oil will give it better flavour, water will be lower fat)
Instructions
  1. Place carrots in a food processor (I used a Magic Bullet) and pulse until mostly smooth. Add all remaining ingredients except for water or oil and pulse again a few times. Add about half the water or oil and run the food processor again. Slowly add the remaining water or oil until you the dressing becomes smooth and sauce like. Add more water or oil if you feel it needs more.

 

Recipe adapted from Epicurious.

About Kristen

Kristen Stevens is the creator and editor of The Endless Meal. She is also the owner of a small underground restaurant in Vancouver, Canada.
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Comments

  1. says

    Umm carrot and ginger are perfect together. Can’t wait to try this on my next homemade salad. I never make dressings unfortunately but this looks delightful. Must try.

  2. says

    Wow, this recipe looks amazing. I love ginger, so anything with it is great for me. 😉
    Any chance you’d share this and other recipes on FastPaleo.com? We have almost 30,000 followers on our Facebook page and a database of over 2,000 awesome paleo recipes. Every time you upload a recipe, we publish it and post it on Facebook, always linking back to your blog, thus creating more traffic for you. :)
    We do frequent blogger shoutouts too, which are potentially viewed by thousands of people. I’m going to bookmark your blog for your, because YUM!!!
    http://fastpaleo.com/upload-a-recipe/

Trackbacks

  1. […] 11. Carrot Ginger Salad Dressing This is a nice light dressing that will have a bit of an Asian zing to it because of the ginger. It’s the sort of dressing you’ll often see on the salad that is served before sushi at a Japanese restaurant. You can replicate that experience at home while on Paleo, just be sure to eat sashimi, which often is served without rice so you’re just getting fresh and raw fish. They show this being used on a very simple salad, which will really make the dressing pop. […]

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