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Carrot Ginger Dressing
Make your own restaurant-style vibrant carrot ginger dressing. Besides being lick-the-blender good, this carrot ginger dressing is so easy.
5
from
2
votes
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Course:
Condiment
Cuisine:
Japanese
Diet:
Gluten Free | Vegan | Vegetarian
Prep Time:
10
minutes
minutes
Cook Time:
0
minutes
minutes
Servings:
8
serves
Calories:
123
kcal
Author:
Amanda Logan
Equipment
▢
Blender
Ingredients
1x
2x
3x
▢
⅓
cup
sunflower oil
or any neutral flavoured oil
▢
¼
cup
rice vinegar
▢
2
carrots
medium, around 200 grams, peeled and chopped
▢
1
French shallot
peeled and chopped
▢
2
tablespoon
ginger
skin removed and sliced
▢
1
tablespoon
sesame oil
▢
2
tablespoon
raw caster sugar
or any caster sugar
▢
1
tablespoon
white miso paste
Shiro paste
▢
¼
cup
water
▢
½
teaspoon
fine salt
Instructions
Prepare you carrots and French shallot by peeling and roughly chopping them. Peel and slice the ginger.
Add the ingredients to a blender in the order they appear in the ingredients list and blend until smooth. Add more water to thin out if needed.
Store in a sealed jar in the refrigerator for up to a week.
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Nutrition
Calories:
123
kcal
|
Carbohydrates:
6
g
|
Protein:
1
g
|
Fat:
11
g
|
Saturated Fat:
1
g
|
Sodium:
236
mg
|
Potassium:
71
mg
|
Fiber:
1
g
|
Sugar:
4
g
|
Vitamin A:
2548
IU
|
Vitamin C:
1
mg
|
Calcium:
5
mg
|
Iron:
1
mg
Tried This Recipe?
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@mygoodnesskitchen
or hashtag
#mygoodnesskitchen
on Instagram.