| Level: | Easy |
| Total: | 10 min |
| Prep: | 10 min |
| Yield: | 1 cup |
Ingredients
- 1 medium carrot, roughly chopped
- 2 tablespoons chopped peeled ginger
- 1 teaspoon packed light brown sugar
- 2 tablespoons rice vinegar (not seasoned)
- 1 teaspoon fresh lemon juice
- 2 teaspoons low-sodium soy sauce
- 2 teaspoons sesame oil
- Kosher salt
Instructions
- 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.
Nutrition Facts
| Calories | 17 |
| Total Fat | 1 grams |
| Sodium | 86 milligrams |
| Carbohydrates | 2 grams |
Reviews
It wasn’t terrible, it just needed a little doctoring. I agree there was too much water and sesame oil, and I corrected the recipe by adding another 2 teaspoons of brown sugar, 1/2 shallot minced, 1/2 granny smith apple diced, and 1/4 cup olive oil. Then I ran it through the blender for a few seconds. It had a much better consistency, and the flavor was very similar to our favorite Japanese restaurant.
The ginger was soooo overwhelming!!! No wonder there is only 7 reviews!! Definitely WILL NOT make again!!! SMHH
Calls for far too much sesame oil! I made adjustments knowing this and it was still overpowering the flavor. Make the dressing, add the oil and vinegar to taste at the end.
Very good but too much fresh ginger
I don’t understand what others like about this dressing. I made it according to the directions, so maybe they did something different. Think 1/2 cup water sounds like a lot? That’s cuz it is. This “dressing” is ginger-flavored baby food carrot mush and water. Nothing dressing about it. It is literally that – water, and carrot mush. And it separates too, of course, as all super watery things do, all over your plate and leaving piles of mush carrot on your salad. I love carrots, eat them raw all the time, and I like ginger, so the flavors are not the issue here. I don’t like eating carrot that’s the consistency of already-been-chewed-for-10-minutes and having a small pond in my plate from run-off.
I was hoping it tasted more like the dressing I get at most Japanese restaurants. It was good, but I would add more carrot & ginger and less sesame oil.
This beats anything I’ve had out of a jar, is super simple and light on calories, and has no preservatives! It doesn’t get any better in my book. A real keeper. Will pair it with baked salmon next time.
Awesome! This is the best salad dressing!
This recipe is outstanding! I received my FN magazine and this was the first item I made from this eddition. Absolutely fantastic! The ginger pops, the carrot is slightly singing; the other ingredients compliment this very low cal and healthy dressing. A total hit with our weekend guests! Thank you again. I’ve made the ranch dressing in this eddition the same day and another hit! I’ll make the other dressing recipes this week. Thank you for great recipes each month. We’ve made several dishes and will try them all. For those of us on a “point based weight program” this is valued at 1 🙂 That’s great!