Japanese Salad Dressing
You will recognize this carrot-ginger Japanese salad dressing if you've ever tasted it on crispy lettuce at a Japanese restaurant. It's refreshing, it zings and it's delicious. A homemade version is super easy and way better - and not just for lettuce.
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 or 1 1/2 tablespoons finely chopped
- 1 tbsp sugar or honey
- 3 tbsp rice vinegar
- 1 tbsp soy (optional)
- 1/2 tsp kosher salt
- 5 tbsp (74 ml) neutral oil vegetable, canola
optional add ins
- 1/4 tsp sesame oil (optional) I add this
- 1/4 cup (25g) chopped celery
- 1 tbsp mild 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
Make Ahead: Transfer salad dressing to a sealed container. Keep in the fridge for up to 2 weeks. 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