Description
Unlock vibrant flavors with this easy-to-make, creamy Japanese carrot ginger dressing. Perfect for salads, marinades, or dipping, it brings an authentic taste of your favorite Japanese restaurant right to your home.
Ingredients
- 1 cup chopped carrots (about 2 medium)
- 1/4 cup neutral oil (canola, vegetable, grapeseed)
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce (or gluten-free tamari)
- 1 tablespoon fresh ginger, peeled and roughly chopped
- 1 teaspoon toasted sesame oil
- 1–2 teaspoons maple syrup or honey (optional, to taste)
- 1 small piece shallot or tiny clove of garlic (optional)
- Pinch of salt (optional, to taste)
Instructions
- 1. Prepare Ingredients: Peel and roughly chop carrots and ginger. If using shallot or garlic, peel and chop them as well.
- 2. Combine in Blender: Place chopped carrots, ginger, rice vinegar, soy sauce, toasted sesame oil, and optional maple syrup/honey, shallot/garlic, and salt into a high-speed blender or food processor.
- 3. Blend Until Smooth: Blend on high until the mixture is very smooth, scraping down the sides as needed. There should be no large chunks of carrot or ginger remaining.
- 4. Emulsify with Oil: With the blender running on low, slowly drizzle in the neutral oil in a steady stream. Continue blending until all the oil is incorporated and the dressing is creamy and emulsified.
- 5. Taste and Adjust: Taste the dressing and adjust seasonings as needed. Add more rice vinegar for tang, sweetener for sweetness, or soy sauce for umami.
- 6. Chill and Serve: Transfer the dressing to an airtight container and refrigerate for at least 30 minutes before serving to allow the flavors to meld and deepen. Shake well before each use.
- Prep Time: 10 mins
- Cook Time: 0 mins