Ninja Carrot Ginger Dressing
Makes 1 3/4 cups
For every Japanese restaurant in New York City there’s a version of this gingery orange dressing, but the best has to be Dojo’s in the East Village. While my recipe isn’t exactly the same (and how could it be), it will steal away your salad-loving heart like a ninja in night.
This creamy, mayo-free dressing is best enjoyed spooned on a simple array of crisp, mild salad vegetables. Since this is a fresh dressing it’s best consumed with two days of preparing, but you’ll find plenty of uses including spooned on steamed vegetables, veggie burgers or a dipping sauce for baked tofu.
Tip: To grate carrots, first scrape away any roots and grate them on the largest holes of box grater or with the shredder attachment a food processor.
1 cup grated carrot, firmly packed
1/2 cup diced white onion
4 teaspoons grapeseed oil or flaxseed oil
2 tablespoons rice vinegar
2 cloves garlic, peeled and chopped
1 tablespoon minced ginger
2 teaspoons agave nectar
2 teaspoons toasted sesame oil
3/4 teaspoon salt
4 to 6 tablespoons water
1. In a blender pulse together all of the ingredients plus 3 tablespoons of water to form a smooth sauce; depending on the strength of your blender this can take 40 seconds to 3 minutes. Then stream in 1 tablespoon of water a time until a thin and pourable salad dressing consistency is reached.
2. Store dressing in a tightly covered container in the refrigerator and use within 2 days.
Miso Carrot Dressing:
If desired omit the salt and add 1 tablespoon light colored miso along with the ingredients in the blender.
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.
