You know that orange colored dressing that you get when you get a salad at a Japanese restaurant? This is it. One of my favorite. It is bright, refreshing, tangy and creamy with warm hints of ginger . It turns an ordinary bowl of lettuce and cucumbers into a wonderful salad!
I first tried making this dressing many years ago and have adjusted it a few times to my family's taste. I try to keep it simple, bright and clean. I hope you enjoy it as much as we do!
Carrot Ginger Dressing
Ingredients (makes 1 1/2 cups)
1 large carrot, (about 1 cup), peeled and diced
1 1/2 Tablespoons fresh ginger, grated
1 stalk scallion, white part only, finely chopped
1/3 cup vegetable oil, canola or avocado oil ok too as long as no strong flavor
1/4 cup rice wine vinegar
2-3 Tablespoons sugar (to taste preference)
1/2-1 teaspoon salt (to taste)
2 Tablespoons mayonnaise (optional)
Equipment
blender
Directions
Place all of the ingredients in a blender and blend to a smooth puree. Scrape down periodically if needed. Taste to adjust seasonings. Transfer to an airtight container and refrigerate 1 hour before serving. Serve over lettuce and cucumbers. Enjoy!