Category Archives: gluten-free

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

Corn Spaghetti

That’s right kids, corn spaghetti. I dabble in gluten-free cookery from time to time, as I’m slightly sensitive to the stretchy stuff. Usually I feel tired, bloated, and cranky when I’ve had more than a little gluten, so I keep it to a minimum. That means I’m always trying new GF products and recipes.

I got this corn spaghetti at Whole Foods, so I’m sure it’s pretty widely available. It cooks up just like any other pasta, and it’s surprisingly mild. The taste is reminiscent of corn tortillas, but since it’s cooked in water, it doesn’t have the distinct taco taste.

My first dish with this was simply dressed with a little olive oil, salt, and red pepper. I can imagine it would be great in sopa seca, the Mexican noodle casserole.  It would also be good in a take on Shanghai pan-fried noodles, or anything else that features fried noodles.

I’d totally buy this again, and I’ll keep you posted when I make a more complex recipe with it.

Has anyone else tried corn spaghetti? What did you think?

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Filed under gluten-free, Pantry, review, Side Dish