Carrot Ginger Salad (Dressing)

You know the default salad dressing at most Japanese restaurants, the sweet golden emulsion of carrots and ginger that’s so perfect on a bed of lettuce? I can’t get enough of it. I often wish it were appropriate to eat this salad dressing on its own, but the usual recipe is secretly full of oil and added sugar, which doesn’t make me feel so great.

I’ve adapted a lighter version of my favorite salad dressing, and it’s healthy enough to eat as a salad. If you’re planning to serve it over lettuce, make it a bit thinner. Make it a little thicker to serve on its own. You can also follow the variation below for a shredded carrot salad.

I’ve been making my own at home expressly for the purpose of eating it by the bowlful. And sometimes, I even mix in a bit of lettuce.

Carrot Ginger Salad (Dressing)

  • 1 pound carrots
  • 1/2 c ginger
  • 1/2 c shallots (substitute 3 cloves garlic)
  • 3 Tbs soy sauce (I used gluten-free)
  • 3/8 c rice vinegar
  • 3 Tbs sesame oil
  • 1/2 c water

If your carrots are especially fresh and tender, you won’t need to peel them. Just trim off the tops, cut into chunks, and toss into your food processor along with the ginger and shallots. Process until mostly chunky, then add the soy sauce, rice vinegar, and sesame oil and process until smooth, stopping to scrape the sides and bottom of the bowl a few times. Add water a little at a time while the processor is running. You might not need all the water, depending on the moisture level of your carrots. If the texture is too thick, add a bit more water and process again. And remember, I’m already omitting a cup of canola oil, so you can use some of that in place of the oil. Refrigerate one hour to allow flavors to meld, if you can wait that long. Then serve over lettuce, or just spoon it up. This dressing can be used for about two weeks, but it will lose some of its fresh flavor after a few days.

Variation: If you’re looking for a Frenchier version of this salad, grate carrots on a box grater for fluffy texture. Mince shallots. Grate ginger (easier if it’s frozen) on a Microplane. Mix all ingredients together.

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2 Comments

Filed under Dressings and Sauces, gluten-free, Side Dish, Vegetables

2 responses to “Carrot Ginger Salad (Dressing)

  1. Mmmm… I like it thicker too. That looks so refreshing.

  2. Lanette

    moriah, thank YOU for an awesome recipe. like you, i too, cannot get enough of this stuff & i’m about to make this recipe for the 2nd time. i break it into quarters, as you mention, fresher is better. i’ve mixed in persion cukes, celery, radish & lettuce. what a great combo starter for other raw foods!! best wishes ~ lanette

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