Japanese Ginger Dressing With Carrots (5 Minutes)
Add a wonderful fresh zing to salads, veggies, and more with a delicious not-quite-authentic 5-minute version of this Japanese ginger dressing.
Course: Condiment, salad dressing
Cuisine: Japanese
Diet: Gluten Free, Vegan, Vegetarian
Servings (change as needed): 10 (2 tbsp per serving)
- 1 carrot, peeled and roughly chopped about 5 oz/140g
- 1/4 medium onion, chopped about 1/4 cup or 2 oz
- 1 1/2 inches fresh ginger root (or more to taste), peeled and chopped, Note 1 or 1 1/2 tablespoons finely chopped
- 1 tablespoon white sugar or honey or brown sugar
- 3 tablespoons rice vinegar, Note 2
- 1 tablespoon low-sodium soy sauce (optional)
- 1/2 teaspoon kosher salt
- 5 tablespoons (74 ml) neutral oil canola, peanut, neutral olive oil
optional add ins
- 1/4 teaspoon sesame oil (optional) I add this
- 1/4 cup (25g) chopped celery
- 1 tablespoon mild white miso paste
- Garnish for salad: sesame seeds, green onion, chives
MAKE DRESSING: Place all ingredients in food processor or blender. Blend for about 2 minutes or until pureed, scraping down sides of bowl in between if necessary. Taste and adjust to how you like it - e.g. more vinegar, sugar, sesame oil salt, ginger, etc. If you like it thinner, add a tablespoon of water.Yield - approximately 1 1/4 cups (300 ml) or 20 tablespoons
- Ginger substitutes: Fresh ginger has a lot more punch, vitamin C, fiber, and potassium but you can substitute it with a bit more than 1/4 teaspoon ground (or to taste) ginger if needed. Or use the same equivalent of frozen ginger cubes or ginger paste.
- Rice vinegar substitutes: if you don't have any, use apple cider vinegar or white vinegar. Note that rice vinegar is not the same as rice wine vinegar.
- Variations:
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Add-ins: Try adding a dash of sesame oil for depth (not too much), a tablespoon of mild white miso paste and a few tablespoons chopped celery. And you can add some heat with a pinch of red pepper flakes.
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Gluten-free version: This dressing can easily be made gluten-free if you use a gluten-free soy sauce substitute such as Tamari. Alternatively, just leave out the soy sauce.
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Make Ahead: Transfer salad dressing to a sealed container. Keep in the fridge for 4-5 days. Shake well before using. If it thickens up in the fridge, add a splash of water or oil, then shake.
Nutrition values are estimates and do not include optional add ins. They are based on a 2 tablespoon serving which is typical for salad dressing (although restaurants serve more than this). For a simple cucumber salad, I find 1 - 1 1/2 tbsp per serving of dressing is sufficient.
Calories: 71kcal | Carbohydrates: 2g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Sodium: 221mg | Potassium: 32mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1019IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg