I’m slowly working my way through the veggie options at the sushi restaurant that opened near me. The other day, I ordered a side salad to accompany my sushi. I was intrigued by the dressing—carrot ginger. How had I not tasted carrot-ginger dressing? The dressing was a little more lumpy than smooth, but the flavor was amazing.
I added it to my list to recreate and I’ve enjoyed every rendition so far, but this final version is my favorite. It’s bright and zingy and fresh, and I want it drizzled on everything. Homemade dressings always taste a million times better than store-bought.
It’s easy to whip up in a blender—my Vitamix churns right through the carrots and ginger and I suspect that less expensive blenders are up for the job, too. Since you’re going to the trouble of peeling and chopping veggies, and blenders require a certain level of volume to gain fracture, the full batch yields about 1 1/3 cups. It’s so good that I don’t think you’ll have trouble finishing it off within a week or two.
Make a side salad out of it with any combination of the ideas listed below. It’ll be the perfect accompaniment to main dishes with Asian flavors. The carrot-ginger combo might play nicely with many Indian entrées as well, although you might want to drop the sesame oil. It’s also great drizzled over cooked rice, tofu, steamed veggies, and so on.
- ⅓ cup extra-virgin olive oil
- ⅓ cup rice wine vinegar
- 2 large carrots, peeled and roughly chopped (about ⅔ cup)
- 2 tablespoons peeled and roughly chopped fresh ginger
- 2 tablespoons lime juice
- 1 tablespoon plus 1 teaspoon honey
- 1½ teaspoons toasted sesame oil
- ¼ teaspoon salt, more to taste
- Fresh greens of choice
- Red onion
- Cherry tomatoes
- Red cabbage
- In a blender, combine all of the salad dressing ingredients as listed. Bend until completely smooth. Taste, and add additional salt if the dressing doesn’t make your eyes light up. If it’s too sour (it should have some zing to it), blend in a bit more honey.
- Serve over greens and any other ingredients you’d like (I offered a few more suggestions in the post). Recipe keeps well in the refrigerator, covered, for 1 to 2 weeks.