Japanese Carrot Ginger Dressing Recipes

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JAPANESE CARROT GINGER SALAD DRESSING (RESTAURANT-STYLE)



Japanese Carrot Ginger Salad Dressing (Restaurant-Style) image

This iconic and delicious Japanese Carrot Ginger Salad Dressing Recipe will transport your taste buds to Shibuya! Ready in 10 minutes from start to finish.

Provided by Caroline Phelps

Categories     Dressings

Time 10m

Number Of Ingredients 8

7 ounces carrots (peeled and chopped )
4 ounces onion (peeled and finely chopped)
2 tablespoons ginger (peeled and finely chopped)
1 tablespoon granulated sugar
1/4 cup soy sauce
1/2 cup rice vinegar
1/2 teaspoon salt
3/4 cup organic canola or vegetable oil

Steps:

  • Put all the ingredients except for the canola oil in a blender and blend until smooth.
  • Slowly add the oil and blend until the mixture has emulsified.
  • Serve with iceberg lettuce, tomatoes, onions, cucumber.

Nutrition Facts : ServingSize 1/4 cup, Calories 212 calories, Sugar 3.7 g, Sodium 372.6 mg, Fat 20.5 g, SaturatedFat 1.5 g, TransFat 0.1 g, Carbohydrate 6.3 g, Fiber 1 g, Protein 1 g, Cholesterol 0 mg

JAPANESE CARROT-GINGER DRESSING



Japanese Carrot-Ginger Dressing image

Try our homemade version of your favorite dressing at Japanese restaurants.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Yield Makes 1 cup

Number Of Ingredients 8

2 medium peeled and grated carrots
1 small chopped shallot
One 2-inch piece peeled and chopped fresh ginger
2 tablespoons miso
2 tablespoons rice vinegar
1/4 cup water
1/4 cup vegetable oil
Coarse salt

Steps:

  • Process carrots, shallot, ginger, miso, vinegar, and water in a food processor until smooth.
  • With machine running, slowly add oil. Season with salt.

Nutrition Facts : Calories 39 g, Fat 4 g, Sodium 73 g

JAPANESE CARROT-GINGER SALAD DRESSING



Japanese Carrot-Ginger Salad Dressing image

This is a fabulous "orange dressing" commonly found in Japanese restaurants. The recipe is from Ichiban, a San Diego sushi restaurant & it was written up in an old Gourmet Magazine (November 1994). Recipe makes about 4 1/4 cups dressing.

Provided by blucoat

Categories     Sauces

Time 5m

Yield 68 tablespoons

Number Of Ingredients 11

3 tablespoons minced carrots
3 tablespoons minced peeled fresh gingerroot
1 medium onion, chopped (about 1 cup)
2 tablespoons finely chopped lemons (with some rind)
1/2 cup soy sauce
3/4 cup vegetable oil
3/4 cup seasoned rice vinegar
3/4 cup water
2 tablespoons ketchup
1/8 teaspoon salt (adjust depending on how salty your soy sauce is) (optional)
1/4 teaspoon fresh ground black pepper

Steps:

  • Place all ingredients in a blender or food processor; process on high until smooth, at least 2 minutes.

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