Best Carrot Ginger Dressing Recipes

MISO CARROT SAUCE WITH GINGER (JAPANESE SALAD DRESSING)

Steps:

• Put all ingredients except salt and pepper in a food processor and pulse a few times to mince carrots.
• If using a blender, turn on briefly and turn off and repeat a few times. Then let machine run for a minute or so until mixture is chunky-smooth.
• Taste and add salt and pepper to taste.
• Serve immediately or cover tightly and refrigerate for up to several days.

CARROT, MISO, AND GINGER SALAD DRESSING

Steps:

• In the bowl of a food processor, pulse ginger and carrot to a coarse paste. Add vinegar and miso, and pulse to combine.
• With the machine running, slowly add oil in a thin, steady stream through the feed tube until mixture is emulsified. Add water if dressing is too thick. Use immediately, or store in an airtight container in the refrigerator up to 1 week.

CARROT GINGER DRESSING

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.

MISO CARROT GINGER DRESSING

Steps:

• Combine the carrots, ginger, vinegar, miso paste, vegetable oil, honey, sesame oil and 2 tablespoons water in a blender and blend until smooth.

CARROT AND CRANBERRY SALAD WITH FRESH GINGER DRESSING

Steps:

• Cut tops off onions. Cut tops lengthwise into thin strips; cut strips into 2-inch pieces. Chop half of onion bottoms. Place remaining bottoms in blender; add vinegar and ginger. Puree, occasionally scraping down sides of blender jar. Strain puree into measuring cup, pressing enough solids through to yield 1/2 cup dressing; season with pepper.
• Place carrots and cranberries in large bowl. Add onion tops and bottoms. Toss with enough dressing to coat.

CARROT GINGER DRESSING AND DIP

Steps:

• Combine carrots, ginger, and shallot in a food processor; pulse until minced. Scrape sides of the bowl and add miso, vinegar, grapeseed oil, and sesame oil to carrot mixture and blend until smooth.

ICEBERG LETTUCE WITH CARROT GINGER SOY DRESSING WITH CILANTRO AND RED THAI CHILES

Steps:

• Combine the carrots, ginger, shallots, soy sauce, vinegar, water, sugar, and vegetable oil in a blender and puree until dressing becomes a slightly thick sauce. Season with the salt.
• Break the Iceberg wedges a bit to open them up and pour the dressing over top. Finish with cilantro and chile.

MESCLUN AND MANGO SALAD WITH GINGER CARROT DRESSING

Steps:

• In a small bowl, mix rice vinegar, sesame oil, ginger, carrot, and lime juice.
• In a medium bowl, toss rice vinegar mixture with baby greens and mango. Sprinkle with sesame seeds to serve.

JAPANESE CARROT GINGER DRESSING

Steps:

• Combine grated carrots, celery, onion, and ginger into a large bowl. Stir in sake, soy sauce, mirin, vinegar, orange juice, vegetable oil, lemon juice, sugar, and sesame oil until well combined. Let sit for 1 hour.
• Refrigerate dressing until flavors combine, about 2 hours.

JAPANESE SALAD WITH CARROT-GINGER DRESSING

Steps:

• 1) Combine the lettuce, sliced cucumber, cabbage, and cherry tomatoes in a salad bowl. 2) Blend all the dressing ingredients in a food processor until the carrot and ginger are pureed. Put the finished dressing in a small serving bowl with a serving spoon. 3) Serve the salad in individual-size bowls and pass the dressing. The grated carrot and ginger will cling to the top of the lettuce, and the remainder will seep to the bottom, so it's not advisable to use flat plates.

JAPANESE CARROT-GINGER SALAD DRESSING

Steps:

• Place all ingredients in a blender or food processor; process on high until smooth, at least 2 minutes.

CARROT AND CRANBERRY SALAD WITH FRESH GINGER DRESSING

Steps:

• 1. Cut tops off onions. Cut tops lengthwise into thin strips; cut strips into 2-inch pieces. Chop half of onion bottoms. 2. Place remaining onion bottoms in blender; add vinegar and ginger. 3. Puree, occasionally scraping down sides of blender jar. 4. Strain puree into measuring cup, pressing enough solids through to yield 1/2 cup dressing; season with pepper. 5. Place carrots and cranberries in large bowl. Add onion tops and bottoms. Toss with enough dressing to coat.

CARROT, MISO, AND GINGER SALAD DRESSING

Steps:

• In the bowl of a food processor, pulse the ginger and carrot to a coarse paste. Add the vinegar and miso, and pulse to combine.
• With the machine running, slowly add the oil in a thin, steady stream through the feed tube until the mixture is emulsified. Add water if the dressing is too thick. Use immediately, or store in an airtight container in the refrigerator up to 1 week.
• (Per serving)
• Calories: 118
• Fat: 10g
• Cholesterol: 0mg
• Carbohydrate: 4g
• Sodium: 147mg
• Protein: 1g
• Fiber: 1g

WARM QUINOA & BROCCOLI SALAD WITH CARROT-GINGER DRESSING

Steps:

• In sieve, rinse quinoa with cold running water. In 3-quart saucepan, combine quinoa, 3 cups water, and 1/2 teaspoon salt; heat to boiling over high heat. Reduce heat to low; cover and simmer 20 minutes or until water is absorbed. Transfer quinoa to large bowl.
• Meanwhile, place broccoli and 1/4 cup water in microwave-safe medium bowl; cover and cook in microwave oven on High 4 to 5 minutes or until tender-crisp. Drain; add to quinoa in bowl.
• In blender, combine carrot, ginger, vegetable oil, vinegar, soy sauce, sesame oil, remaining 3 tablespoons water, and 1/4 teaspoon salt; blend until pureed. Add to quinoa and broccoli and toss to combine. Serve salad warm or at room temperature.

LIGHT CARROT-GINGER DRESSING

Steps:

• Put the carrot and 1 cup water in a small saucepan. Bring to a simmer over medium-low heat and cook until tender, about 15 minutes. Reserve 1/2 cup cooking liquid, then drain the carrot.
• Puree the carrot and reserved cooking liquid in a blender until smooth. Add the ginger, brown sugar, vinegar, lemon juice, soy sauce, sesame oil and teaspoon salt; pulse until smooth.

CARROT GINGER DRESSING

Steps:

• Pulse carrots in a food processor until finely ground (almost puréed). Add ginger, shallot, vinegar, soy sauce, and sesame oil and pulse until ginger and shallot are minced.
• With motor running, add peanut oil in a stream.
• Transfer to a blender. Add water and blend until smooth, 2 to 3 minutes.

TOFU-CARROT GINGER DRESSING WITH MISO

Steps:

• Place all ingredients in a blender or food processor; process until smooth.

CARROT-GINGER DRESSING

Steps:

• Pulse 1 chopped small carrot and 1/2 inch chopped peeled ginger in a food processor until finely chopped. Add 2 tablespoons rice wine vinegar, 1 tablespoon each toasted sesame oil and low-sodium soy sauce and a pinch of sugar; process until mostly smooth. Drizzle in 2 tablespoons water and pulse to combine; season with salt, pepper and more sugar, if necessary. Toss with salad greens.

SALAD WITH CARROT-GINGER DRESSING

Steps:

• Place carrot in a blender along with ginger, rice vinegar, soy sauce, and 1 tablespoon water; blend on high speed until carrot is pureed. With the motor running, add oil in a steady stream, blending until incorporated.
• Divide lettuce among four serving plates, and drizzle with dressing. Serve immediately.

JAPANESE CARROT-GINGER DRESSING

Steps:

• Process carrots, shallot, ginger, miso, vinegar, and water in a food processor until smooth.
• With machine running, slowly add oil. Season with salt.