Source
Yield
About 2 cups
Ingredients
- 7 ounces carrots, peeled and chopped
- 4 ounces onion, peeled and finely chopped
- 2 tablespoons ginger, peeled and finely chopped
- 1 tablespoon granulated sugar
- ¼ cup soy sauce
- ½ cup rice vinegar
- ½ teaspoon salt
- ¾ cup organic canola or vegetable oil
Instructions
- Blend. Put all the ingredients except for the oil in a blender and blend until smooth.
- Add the oil. Slowly add the oil and blend until the mixture has emulsified.
- Serve. Use this dressing with a crisp lettuce like iceberg or romaine.
- Save the dressing in a jar or other storage container. Refrigerate for up to 2 weeks.
Nutrition Info
Serving Size: ¼ cup; Calories: 212; Sugar: 3.7g; Sodium: 372mg; Fat: 20.5g; Saturated Fat: 1.5g; Unsaturated Fat: 5.8g; Trans Fat: 0g; Carbohydrates: 6.3g; Fiber: 1g; Protein: 1g; Cholesterol: 0mg.
Notes
- Do not overblend. This dressing tastes best when it’s not completely watery. Leave a little graininess to the carrots so they can sit on lettuce leaves and make every bite taken, more intense.
- Use fresh ingredients. Make sure that the carrots, onion, and ginger you are using are in great condition. Fresh carrots and onions have a natural sweetness that older ones don’t have. And fresh ginger is juicier and milder in flavor.
- Make it fruity. Use apple cider vinegar instead of rice vinegar for a fruitier taste.
- Add some nuttiness. Add 1 or 2 tablespoons of toasted sesame oil to introduce a nutty element.
- Intensify the umami factor. Add a little white or awase miso paste to bump up the umami and savory notes.