Japanese-Style Carrot-Ginger Dressing

Name: Japanese-Style Carrot-Ginger Dressing
Prep time: 10 min
Total time: 10 min
Ingredients: 3 medium carrots, peeled and cut into chunks, or 1 cup baby carrots; 1- to 2-inch piece fresh ginger, peeled if desired, or 2 to 3 teaspoons squeeze-bottle ginger; 3 tablespoons rice vinegar, white wine vinegar, or apple cider vinegar; Pinch of salt; Pinch of natural granulated sugar; 2 teaspoons dark sesame oil, optional

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theveganatlas.com

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Prep Time: 10 minutes

Total: 10 minutes

Servings: 4

Author : Nava Atlas

Ingredients

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3 medium carrots, peeled and cut into chunks, or 1 cup baby carrots1- to 2-inch piece fresh ginger, peeled if desired, or 2 to 3 teaspoons squeeze-bottle ginger3 tablespoons rice vinegar, white wine vinegar, or apple cider vinegarPinch of saltPinch of natural granulated sugar2 teaspoons dark sesame oil, optional

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Instructions

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Step 1

Combine all the ingredients in a food processor. Pulse on and off until the carrots and ginger (if using fresh) are finely chopped.

Step 2

Add 2 tablespoons water and let the machine run until the mixture is a coarse puree. Scrape down the sides of the work bowl from time to time. If you’d like a little thinner consistency, add just a little more water at a time and let the machine run again. This is meant to be fairly thick, so don’t overdo it with water.

Step 3

Transfer to a small bowl and taste. See if you'd like to add any more vinegar, salt, sugar, and/or sesame oil to create a flavor balance that pleases your palate.

Step 4

Spoon about 1/4 cup of the dressing over the top of whatever kind of salad you're serving.

Step 5

Store any leftover dressing in an airtight container, where it will keep in the refrigerator for up to 3 days.