Tuesday, January 5, 2010

Carrot Ginger Dressing

This dressing is from the Goop Detox plan I am following. I love the carrot ginger dressing at Japanese restaurants. I mean really love it. If we all go out & the Bozos don't finish their salads, I do. In fact, I have been know to drink the last from the bowl.
This recipe tastes exactly like it. Now that I know how to re-create it, I will be making this all the time.

Begin by adding 1 large carrot {peeled & roughly chopped}, 1 shallot {roughly chopped} & 2 tablespoons of roughly chopped fresh ginger to the bowl of a food processor.
If it's a large shallot use half. Otherwise, it will be too spicy & overpower the rest of the flavors. You can always add more, so I recommend starting with a bit & adding to suit your taste. Pulse the ingredients until they are finely chopped.

Add in 1 tablespoon of sweet white miso, 2 tablespoons of rice wine vinegar & 1 tablespoon of toasted sesame oil. Pulse to combine. With the motor running, add a 1/4 cup grapeseed oil & 2 tablespoons water into the feed tube & blend until emulsified.

Serve over your favorite salad, or with crudites.

Carrot Ginger Dressing

From Goop
Makes about 1 cup

1 large carrot, peeled & roughly chopped
1 shallot, peeled & roughly chopped
2 tablespoons roughly chopped fresh ginger
1 tablespoon sweet white miso
2 tablespoons rice wine vinegar
1 tablespoon toasted sesame oil
1/4 cup grapeseed oil
2 tablespoons water

Pulse the carrot, shallot & ginger in the bowl of a food processor until finely chopped. Scrape down the sides, add the miso, vinegar & sesame oil & blend. With the food processor running, slowly drizzle in the grapeseed oil & water.
Click here for the printable recipe.


heidi leon said...

now that's the kind of dressing I want to try!.

Joy said...

Awesome! I love this dressing as well and can't wait to try it! Do you happen to know how long it will last once it is made? Also, do you think it would be okay if I used red miso instead of white? I just bought a whole tub of red miso yesterday...

Carolyn Jung said...

This is one of my favorite dressings. So light, yet so flavorful. It makes any simple green salad something special.

kate said...

Thanks Ladies~

Joy~ I would imagine it would last a week, or more in the fridge.
I think any miso would work, although I haven't tried it myself. It might just change the color slightly. Sweet white miso, is light tasting...so the red miso would be a bit stronger. Maybe add a bit less, or try add a little at a time, until you get the right flavor.

Lindsey Frances said...

This is the dressing I've been searching for! Now, do you think I could use dried & ground ginger?

kate said...

I wouldn't recommend using ground ginger for this recipe. It doesn't have the right texture, or flavor.

Alisha @ Unusual Passions said...

Oh! I've never seen a food processor that you can add ingredients to and run at the same time. Mine can't do that. :-(

Anonymous said...

Just tried it. I like the tanginess in the restaurant's version, so I added some fresh lemon juice (1 whole lemon). It was great. Adding too much ginger empowered the dressing a bit, so keep that in mind. I also substituted olive oil for grapeseed. Not a problem if you like the olive oil taste but think I'll try the grapeseed oil next time.

Anonymous said...

i've been searching for a good recipe like this. i can't wait to get the items to try it out
thank you so much!

Mirabella said...

Yum this looks delicious! Love the texture the carrots give it.

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