Carrot Ginger Lime Dressing

Recipe Index

Carrot Ginger Lime Dressing

Makes 1 3/4 cups

 

An example of where the dressing makes the salad: this is my version of that orange carrot gingery dressing that appears on so many Japanese menus.

 

This thick, creamy dressing (without any vegan mayo) is best enjoyed spooned on a simple array of crisp, sturdy yet mild salad vegetables. Since this is a fresh dressing it’s best consumed with two days of preparing. This version is fairly thick; for a thinner dressing stream in a little extra oil or even a tablespoon of sake.

 

Tip: If you own a Vitamix or Blendtec or similar super blender, don’t bother grating the carrots. Just blend everything on a “whole vegetable juice” or similar setting that will pulverize everything in one cycle.

 

  • 1/2 pound carrots
  • 1/2 cup diced white onion
  • 2 cloves garlic, peeled and chopped
  • 1 tablespoon minced ginger
  • 3 tablespoons grape seed oil or other light vegetable oil
  • 2 tablespoons lime juice
  • 1 tablespoons rice vinegar
  • 2 tablespoons agave
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon mustard powder

 

1. Peel the carrots and grate them on a box grater or with a food processor. In a food processor pulse together the grated carrots with the remaining ingredients, stopping and scrapping down the sides of the bowl occasionally with a rubber spatula. Taste and adjust seasonings with additional salt or lime juice if desired.

 

2. For a thinner dressing, add 1-2 more tablespoons of grape seed oil, or try 1-2 tablespoons of sake. Store dressing in a tightly covered container in the refrigerator and use within 3 days.

 

 

Variation: Carrot Sesame Dressing

 

-Replace lime juice with more rice vinegar. Add 1 teaspoon toasted sesame oil along with the rest of the ingredients before blending.

 

 

A few simple salad combinations to top this dressing include:

 

-Thinly shredded green and red cabbage. A handful of currants or raisins sweetens up this mix.

 

-Quarter and dice 1 pound of small Japanese salad turnips. Top with dressing, then thinly chopped green scallions and a sprinkle of toasted sesame seeds.

 

-Serve dressing as a dip for steamed cauliflower and broccoli. Sprinkle with toasted sesame seeds.

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