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 pureed carrot and fresh ginger. Serve it simply tossed with crisp iceberg lettuce.
Carrot-Ginger Dressing
Ingredients
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
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1 cup vegetable oil
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1⁄2 cup rice vinegar
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1⁄4 cup soy sauce
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1 tbsp. sugar
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1 1⁄2 tsp. finely grated ginger
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2 medium carrots (about 8 oz.), peeled and roughly chopped
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1⁄2 medium yellow onion (about 6 oz.), roughly chopped
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Kosher salt and freshly ground black pepper, to taste
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1 head (about 1 lb.) iceberg lettuce, trimmed and cut into bite-sized pieces, for serving
Instructions
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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.
- 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.
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