Japanese Carrot Ginger 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

FOOD BABE'S JAPANESE RESTAURANT GINGER SALAD DRESSING

Food Babe's Japanese Restaurant Ginger Salad Dressing image

Provided by Adapted from It's All Good

Time 5m

Yield 6-8

Number Of Ingredients 11

Ingredients

4 carrots
½ white onion
¼ cup chopped ginger or a little more if you really like ginger like me
2 tablespoons white miso paste
¼ cup rice wine vinegar
2 tablespoons raw honey or coconut palm sugar
3 tablespoons dark toasted sesame oil
2 tablespoons olive oil
¼ cup water
½ teaspoon sea salt
½ teaspoon fresh ground black pepper

Steps:

Throw everything in a high speed blender and blend until smooth

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 GINGER SALAD DRESSING (RESTAURANT-STYLE)

Japanese Carrot Ginger Salad Dressing (Restaurant-Style) image

This iconic and delicious Japanese Carrot Ginger Salad Dressing Recipe will transport your taste buds to Shibuya! Ready in 10 minutes from start to finish.

Provided by Caroline Phelps

Categories Dressings

Time 10m

Number Of Ingredients 8

Ingredients

7 ounces carrots (peeled and chopped )
4 ounces onion (peeled and finely chopped)
2 tablespoons ginger (peeled and finely chopped)
1 tablespoon granulated sugar
1/4 cup soy sauce
1/2 cup rice vinegar
1/2 teaspoon salt
3/4 cup organic canola or vegetable oil

Steps:

Put all the ingredients except for the canola oil in a blender and blend until smooth.
Slowly add the oil and blend until the mixture has emulsified.
Serve with iceberg lettuce, tomatoes, onions, cucumber.

Nutrition Facts : ServingSize 1/4 cup, Calories 212 calories, Sugar 3.7 g, Sodium 372.6 mg, Fat 20.5 g, SaturatedFat 1.5 g, TransFat 0.1 g, Carbohydrate 6.3 g, Fiber 1 g, Protein 1 g, Cholesterol 0 mg

MISO-GINGER DRESSING

Miso-Ginger Dressing image

This classic Japanese dressing elevates a simple green salad into something restaurant-worthy. We also like it spooned on top of a pile of sautéed spinach or drizzled over a piece of grilled fish.

Provided by Mark Bittman

Categories easy, quick, condiments

Time 5m

Yield About 1 1/4 cups

Number Of Ingredients 8

Ingredients

1/4 cup peanut oil or neutral oil, like grapeseed or corn
1/4 cup rice vinegar
3 tablespoons mild or sweet miso, like yellow or white
1 tablespoon dark sesame oil
2 medium carrots, roughly chopped
1 inch long piece fresh ginger, cut into coins
Salt
freshly ground black pepper

Steps:

Put all ingredients except salt and pepper into a food processor and pulse a few times to mince carrots. Then let machine run for a minute or so, until mixture is chunky-smooth. (If you want it smoother, use a blender.) Taste and add salt and pepper to taste.

Nutrition Facts : @context http, Calories 131, UnsaturatedFat 6 grams, Carbohydrate 14 grams, Fat 7 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 798 milligrams, Sugar 5 grams, TransFat 0 grams