Photo: Light Carrot-Ginger Dressing Recipe
Ingredients
- 1 medium carrot, roughly chopped
- 2 tablespoons chopped peeled ginger
- 1 teaspoon packed light brown sugar
- 2 tablespoons rice vinegar (not seasoned)
- 1 teaspoon fresh lemon juice
- 2 teaspoons low-sodium soy sauce
- 2 teaspoons sesame oil
- Kosher salt
Directions
Put the carrot and 1 cup water in a small saucepan. Bring to a simmer over medium-low heat and cook until tender, about 15 minutes. Reserve 1/2 cup cooking liquid, then drain the carrot.
Puree the carrot and reserved cooking liquid in a blender until smooth. Add the ginger, brown sugar, vinegar, lemon juice, soy sauce, sesame oil and teaspoon salt; pulse until smooth.
Per serving (2 tablespoons): Calories 17; Fat 1 g (Saturated 0 g); Cholesterol 0 mg; Sodium 86 mg; Carbohydrate 2 g; Fiber 0 g; Protein 0 g
Photograph by Andrew McCaul
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By maboi76_5452225
Boston
on January 09, 2012
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I was hoping it tasted more like the dressing I get at most Japanese restaurants. It was good, but I would add more carrot & ginger and less sesame oil.
By aggiechef
on May 17, 2011
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This beats anything I've had out of a jar, is super simple and light on calories, and has no preservatives! It doesn't get any better in my book. A real keeper. Will pair it with baked salmon next time.
By carolyncookswell
on May 14, 2011
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Awesome! This is the best salad dressing!
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