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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This is a wonderful dressing. I like to buy the coleslaw mix in the bags and add this delicious dressing. Also great on any leafy salad greens. From a 2001 recipe in Gourmet Magazine, slightly modified. Dressing keeps, covered and chilled, 1 week. Ingredients:
1/2 lb carrot, coarsely chopped (3 medium) |
1/4 cup chopped peeled fresh ginger |
1/4 cup chopped shallot |
1/4 cup seasoned rice vinegar |
1 tablespoon soy sauce |
1 tablespoon sesame oil |
1/8 teaspoon salt |
1/2 cup vegetable oil |
1/4 cup water |
Directions:
1. Pulse carrots in a blender until almost pureed.
2. Add chopped ginger, chopped shallots, rice vinegar, soy sauce, sesame oil, and salt.
3. Pulse until ginger and carrots are minced.
4. With motor running, add vegetable oil in a slow stream.
5. Add 1/4 cup of water and blend until smooth, 2-3 minutes.
6. Thin dressing with additional water if desired.
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