Andrew Zimmerns Carrot Ginger Vinaigrette Recipes

ANDREW ZIMMERN'S CARROT-GINGER VINAIGRETTE

Andrew Zimmern's Carrot-Ginger Vinaigrette image

Chef Andrew Zimmern shared this recipe for zesty carrot salad dressing with ginger, tamari and toasted sesame oil. Serve it with salads and noodles or use it as a dipping sauce.

Provided by Andrew Zimmern

Categories Healthy Salad Dressing Recipes

Time 15m

Number Of Ingredients 11

Ingredients

1 large carrot, sliced
½ cup peanut oil or grapeseed oil
¼ cup rice-wine vinegar
2 tablespoons chopped peeled fresh ginger
2 tablespoons chopped shallot
2 tablespoons reduced-sodium tamari or soy sauce
1 ½ tablespoons toasted sesame oil
1 tablespoon fresh lemon juice
1 ½ teaspoons sugar
¼ teaspoon salt
¼ teaspoon ground white pepper

Steps:

Bring a medium saucepan of water to a boil. Set a bowl of ice water next to the stove. Add sliced carrot to the boiling water and cook for 1 ½ minutes, then immediately transfer to the ice water with a slotted spoon. Let cool for about 2 minutes. Drain and pat dry.
Transfer the carrot to a blender. Add peanut (or grapeseed) oil, vinegar, ginger, shallot, tamari (or soy sauce), sesame oil, lemon juice, sugar, salt and pepper. Puree until smooth.

Nutrition Facts : Calories 104 calories, Carbohydrate 2 g, Fat 11 g, SaturatedFat 2 g, Sodium 170 mg, Sugar 1 g

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