Japanese Carrot Ginger Salad Dressing
Brighten up your salads with the vibrant and zesty flavors of Japanese Carrot Ginger Salad Dressing! This quick and easy recipe is a delightful blend of fresh carrots, fragrant ginger, and a touch of shallot, creating a creamy, tangy dressing with just the right balance of sweetness. Infused with umami-rich soy sauce, nutty sesame oil, and the subtle acidity of rice vinegar, it's a burst of Japanese-inspired flavor that will elevate any dish. Perfect for drizzling over fresh greens, shredded cabbage, or even as a dipping sauce, this dressing is ready in just 10 minutes and can be made vegan by swapping honey for maple syrup. A beautiful blend of wholesome ingredients and versatile applications, this dressing is sure to become a household favorite!
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Recipe Information
Ingredients
- 2 medium Carrots
- 1 tablespoon Fresh ginger
- 1 small Shallot
- 3 tablespoons Rice vinegar
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 1 cup Neutral oil (vegetable or canola)
- 1 tablespoon Honey (or maple syrup for a vegan option)
- 2 tablespoons Water
- 0.25 teaspoons Salt
- 0.125 teaspoons Black pepper
Instructions
Peel and roughly chop the carrots into smaller pieces for easier blending.
Peel the fresh ginger and slice it thinly. If you're using a fibrous piece of ginger, you may wish to grate it instead.
Peel and quarter the small shallot.
Add the chopped carrots, ginger, and shallot to a blender or food processor.
Pour in the rice vinegar, soy sauce, sesame oil, neutral oil, honey (or maple syrup), and water.
Sprinkle in the salt and black pepper.
Blend the mixture on high speed until smooth and creamy. Stop the blender periodically to scrape down the sides, ensuring all ingredients are evenly blended.
Taste the dressing and adjust the seasoning if needed. You can add a little more water to thin the consistency if desired.
Transfer the dressing to a jar or airtight container. Chill in the refrigerator for at least 30 minutes to allow the flavors to meld together.
Serve the dressing over fresh greens, shredded cabbage, or as a dipping sauce for vegetables or dumplings.
Nutrition Facts
Calories |
2323 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 251.2 g | 322% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1840 mg | 80% | |
| Total Carbohydrate | 39.8 g | 14% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 26.9 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 74 mg | 6% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 671 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
