This vibrantly orange dressing was made famous by Japanese-American steak houses. It gets its incomparably clean flavor from puréed carrot and fresh ginger. Get the recipe for Carrot Ginger Dressing ». Maxime Iattoni
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 pureed carrot and fresh ginger. Serve it simply tossed with crisp iceberg lettuce.
What You Will Need
Carrot-Ginger Dressing
Made famous by Japanese-American steak houses, this classic salad dressing gets its incomparably clean flavor from fresh carrot purée and vibrant ginger.
Yield: makes 4 Cups Dressing
Time:
5 minutes
Ingredients
- 1 cup vegetable oil
- 1⁄2 cup rice vinegar
- 1⁄4 cup soy sauce
- 1 tbsp. sugar
- 1 1⁄2 tsp. finely grated ginger
- 2 medium carrots (about 8 oz.), peeled and roughly chopped
- 1⁄2 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 »
