Japanese Apple Carrot Salad Dressing Food

CARROT GINGER DRESSING

Carrot Ginger Dressing image

Love the Carrot Ginger Dressing served at Japanese restaurants? Made with carrot, ginger, and miso, this sweet-tangy dressing will zest up your salad!

Provided by Namiko Chen

Time 10m

Number Of Ingredients 10

Ingredients

1 carrot ((4.8 oz, 135 g))
¼ onion ((2.5 oz, 70 g))
1 knob ginger ((1", 2.5 cm; 0.6 oz, 17 g; preferably young/spring ginger for a milder taste))
1 ½ Tbsp sugar
1 Tbsp miso ((I use mild and mellow white miso))
¼ tsp kosher salt (Diamond Crystal; use half for table salt) ((to taste))
freshly ground black pepper ((to taste))
1 tsp roasted sesame oil
½ cup rice vinegar (unseasoned) ((rice vinegar is mild; DO NOT substitute it with other vinegars as they are too acidic and strong))
¼ cup neutral-flavored oil (vegetable, rice bran, canola, etc.)

Steps:

Gather all the ingredients.
Peel the carrot and chop it into ½ to 1 inch pieces.
Chop onion into 1-inch pieces.
Peel the ginger and slice into small pieces. Put all the chopped vegetables into the food processor.
Puree the veggies until fine and smooth.
Add sugar, miso, salt, and pepper.
Add sesame oil, rice vinegar, and oil.
Process until the dressing is completely smooth. Taste the dressing and adjust with salt. If it's too sour, add a bit more sugar. If you prefer the dressing to be lighter, add water to thin it (I don't add water so the dressing will last longer).

Nutrition Facts : Calories 121 kcal, Carbohydrate 7 g, Protein 1 g, Fat 10 g, SaturatedFat 8 g, Sodium 170 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving

CARROT GINGER DRESSING

Carrot Ginger Dressing image

What makes the salad dressing often served in sushi restaurants so delicious? The orange gives away the carrots, but everything else is blended into a smooth, tangy and well-balanced vinaigrette. Apple is used as an unexpected natural sweetener and miso adds a salty complexity. Be sure to find white miso; it is subtly sweet and mellow compared to other varieties and won't affect the color of your dressing.

Provided by Food Network Kitchen

Categories condiment

Time 10m

Yield about 1 1/4 cups

Number Of Ingredients 8

Ingredients

1 large carrot, peeled and roughly chopped (about 4 ounces)
1/2 red apple, such as Gala, Honeycrisp or Fuji, peeled, cored and roughly chopped (about 3 ounces)
One 1 1/2-inch piece fresh ginger, peeled and roughly chopped
1 clove garlic, peeled
1/4 cup white miso
1/4 cup unseasoned rice vinegar
3 tablespoons toasted sesame oil
Kosher salt and freshly ground black pepper

Steps:

Add the carrot, apple, ginger, garlic, miso, rice vinegar, sesame oil, 1 teaspoon salt and 1/4 teaspoon pepper to a blender. Puree until smooth. (If necessary, stop the blender and scrape down the sides with a rubber spatula to help the ingredients blend completely.) Season to taste with salt and pepper.
Use immediately or transfer to an airtight container and refrigerate for up to 7 days.

JAPANESE CARROT SALAD DRESSING

Japanese Carrot Salad Dressing image

Make and share this Japanese Carrot Salad Dressing recipe from Food.com.

Provided by Akikobay

Categories Salad Dressings

Time 10m

Yield 1 recipe

Number Of Ingredients 11

Ingredients

2 garlic cloves, crushed
1/2 onion, pureed
1 carrot, grated
2 1/2 tablespoons gingerroot, grated
1/2 teaspoon mustard powder
2 teaspoons soy sauce
2 teaspoons apple juice
1 teaspoon sesame oil
3/4 cup salad oil
1/2 cup rice vinegar
1 cup mayonnaise (optional)

Steps:

Puree the garlic, onion, and carrot until very fine.
Add remaining ingredients and puree until well-mixed.
If you are looking for a creamier dressing, add the mayonnaise and mix by hand.
Chill well before using.

Nutrition Facts : Calories 1560.7, Fat 167.3, SaturatedFat 23.1, Sodium 720.7, Carbohydrate 18.5, Fiber 3.2, Sugar 6.9, Protein 3.4

MISO CARROT SAUCE WITH GINGER (JAPANESE SALAD DRESSING)

Miso Carrot Sauce With Ginger (Japanese Salad Dressing) image

Really nice dressing! One measure of a good home cook is the ability to make your own salad dressing. Or so says Mark Bittman in the food section of the New York Times. This is the orange dressing you sometimes see on your too-cold salad in Japanese restaurants. I made this tonight, and thought it was much better than any other I ever tried at a Japanese restaurant! I made this with half the corn oil, so if you'd like to try the original recipe you can increase amount to 1/4 cup. I did not decrease the sesame oil (but did use regular).

Provided by Kumquat the Cats fr

Categories Sauces

Time 10m

Yield 1 1/4 cup, 5 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons grapeseed oil or 2 tablespoons corn oil
1/4 cup rice vinegar
3 tablespoons white miso
1 tablespoon dark sesame oil
2 medium carrots, peeled and cut into big pieces
1 inch gingerroot, peeled and cut into coins
1 -2 teaspoon sugar (optional) or 1 -2 teaspoon sugar substitute, to taste (optional)
salt and pepper, to taste

Steps:

Put all ingredients except salt and pepper in a food processor and pulse a few times to mince carrots.
If using a blender, turn on briefly and turn off and repeat a few times. Then let machine run for a minute or so until mixture is chunky-smooth.
Taste and add salt and pepper to taste.
Serve immediately or cover tightly and refrigerate for up to several days.