Friday, May 9, 2014

Carrot-Ginger Salad Dressing

With a young child who goes to bed at 7:30, most of our date nights are at home.  Our favorites for an at-home date night are probably either pizza, bread and cheese, and sushi.  I try to do a minimal amount of cooking on those nights (so, you know, it feels more like a date).  However, we also like to make sure there are some vegetables in our dinner so when we planned on sushi one night, I decided to try to find a salad dressing that would complement that.  

I found this recipe that was easy to make and SO flavorful! Carrot-ginger seems like a classic combination and I loved that I had all the ingredients on hand. It does make for a much thicker dressing than usual which was just fine with me. We like our salad dressing on the tarter side, so I cut down on the oil and the sweetener.  However, feel free to adjust this to your own taste! We thought it was great just over lettuce and also enjoyed it over some chopped cabbage and bell pepper later that week, too.

Carrot-Ginger Salad Dressing
Adapted from: Saveur
Makes 2 cups
  • 1/4 cup canola oil plus more to taste  
  • 1/4 cup rice vinegar
  • 2 tbsp soy sauce
  • 1 tsp honey plus more to taste
  • 1 tsp. finely grated ginger
  • 1-2 medium carrots, peeled and grated (if using a food processor, you could chop these instead of grating them)
  • 3 tbsp chopped onions
  • Kosher salt and freshly ground black pepper, to taste

  1. Combine oil, vinegar, soy sauce, sugar, ginger, carrots, and onion in a food processor (or use a hand blender), and process until smooth; season with salt and pepper. 
  2. Taste and add more oil and/or honey if the dressing is too tart for your liking (I'd recommend adding just a teaspoon or two at a time and then taste again). 
  3. Unused dressing will keep for up to two weeks in the refrigerator.


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