Japanese Carrot Ginger Dressing
1 (50 g, 1.8 oz) carrot, coarsely chopped
1/16 (28 g, 1 oz) onion (about 1 Tbsp. when minced), sliced
¾ inch (8 g, 0.3 oz) young/spring ginger, peeled and sliced
¼ cup rice vinegar
2 Tbsp. vegetable or canola oil
1 Tbsp. sugar
2 tsp. white miso
½ tsp. sesame oil
Salt to taste
Freshly ground black pepper to taste
Place all in blender and puree until smooth. Refrigerates for up to one week.
Pairs Well With
Many Japanese restaurants in the U.S. serve a salad with either Sesame Dressing or Carrot Ginger Dressing. While sesame dressing is more creamy and mild, this carrot ginger dressing is light and refreshing with a kick of ginger.