This carrot ginger dressing is delicious on pretty much everything. You’ll want to eat it right out of the jar with a spoon it’s that good! Its way fresher and healthier than that neon orange dressing you might find at your local Japanese restaurant. Use it to dress a salad, as a dip for spring veggies, mixed in with rice or quinoa, or on top of a piece of salmon or white fish. Fortunately this recipe doubles easily- you’ll want to make a double batch and enjoy it all week.
- 4 carrots, peeled and roughly chopped
- 1/4 cup ginger, peeled
- 2 cloves garlic
- 2 shallots, peeled and roughly chopped
- 1/4 cup apple cider vinegar (or rice wine vinegar)
- 1/4 cup olive oil
- 1 tablespoon sesame oil
- 1 teaspoon Sriracha (optional)
- 2 tablespoons miso paste
- 1 tablespoon honey
- salt and pepper to taste
- In a blender or food processor, add all your ingredients and blitz to combine. Puree until everything is smooth, adding water as needed to get the consistency you like. Season to taste with salt and pepper, and maybe a bit more vinegar or some lemon if you want your dressing more tangy.
- Store in mason jars for up to a week. (If your dressing gets thick upon standing, just add more water before serving).
My favorite way to enjoy this dressing: Roast a piece of salmon in the oven with olive oil, and serve with a big spoonful (or several) of this dressing and some kale salad on the side.