This came out excellent but I did make a few changes. I really didn't feel the recipe needed an entire cup of vegetable oil, so I cut it to 1/2 cup and added 1/3 cup of water. Also, I used a TBS of mirin instead of sugar. The end result was not gingery enough for me so I added a few teaspoons of ginger powder as I had used all of my fresh ginger (I know, faux pax), but it worked, and was absolutely scrumptious. Eating it on brown rice, lettuce, mixed into arame salad, and on chicken. This is now a new staple in my kitchen, especially with carrots from my CSA.
Carrot-Ginger Dressing
This vibrantly orange dressing—from our friend Chef Tadashi Ono—was made famous by Japanese-American steak houses. It gets its incomparably clean flavor from puréed carrot and fresh ginger. Serve it simply tossed with crisp iceberg lettuce.
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Credit: Maxime Iattoni
INGREDIENTS
1 cup vegetable oil½ cup rice vinegar
¼ cup soy sauce
1 tbsp. sugar
1½ tsp. finely grated ginger
2 medium carrots (about 8 oz.), peeled and roughly chopped
½ medium yellow onion (about 6 oz.), roughly chopped
Kosher salt and freshly ground black pepper, to taste
1 head (about 1 lb.) iceberg lettuce, trimmed and cut into bite-sized pieces, for serving
INSTRUCTIONS
Combine oil, vinegar, soy sauce, sugar, ginger, carrots, and onion in a food processor, and process until smooth; season with salt and pepper. Combine dressing and lettuce in a bowl, and toss until evenly coated; serve immediately. Unused dressing will keep for up to two weeks in the refrigerator.See all 150 classic recipes featured in our 150th issue »
Ratings & Reviews (4)
I cut the oil to 3/4 cup, but otherwise followed the recipe exactly. It's bright and flavorful with just enough sweetness. I'm addicted - I've been putting it on everything.
awesome recipe - exactly like my fave japanese restaurant, next time will decrease the oil a bit.
I now make this with frequency as it is delicious! I do cut the oil as other commenters have, but I've found it is less successful if you do decrease it by too much. Great on hot broccoli too!
Carrot-Ginger Dressing
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