Japanese Carrot-Ginger Salad Dressing |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 6 |
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This is a fabulous orange dressing commonly found in Japanese restaurants. The recipe is from Ichiban, a San Diego sushi restaurant & it was written up in an old Gourmet Magazine (November 1994). Recipe makes about 4 1/4 cups dressing. Ingredients:
3 tablespoons minced carrots |
3 tablespoons minced peeled fresh gingerroot |
1 medium onion, chopped (about 1 cup) |
2 tablespoons finely chopped lemons (with some rind) |
1/2 cup soy sauce |
3/4 cup vegetable oil |
3/4 cup seasoned rice vinegar |
3/4 cup water |
2 tablespoons ketchup |
1/8 teaspoon salt (adjust depending on how salty your soy sauce is) (optional) |
1/4 teaspoon fresh ground black pepper |
Directions:
1. Place all ingredients in a blender or food processor; process on high until smooth, at least 2 minutes.
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