2024年8月27日 · This carrot-ginger salad dressing recipe tastes remarkably fresh, creamy and light. It would pair nicely with other recipes with Asian flavors. Delicious!

2018年12月2日 · Make my iconic Japanese carrot ginger dressing in less than 10 minutes! Inspired by Japanese-American steakhouses, the sweet and tangy flavors make the perfect pairing to ice cold iceberg lettuce! If you’ve been to a Japanese restaurant in the US or Canada, chances are excellent that you’ve had a variation of this carrot ginger dressing.

This carrot ginger dressing is creamy, vibrant, bright, and refreshing! We love to toss it with salads, drizzle it over grain bowls, or use it as a dipping sauce. It keeps well in an airtight container or Mason jar in the fridge for up to a week.

2020年4月23日 · If you enjoy the salad dressing served at Japanese restaurants, this delicious Carrot Ginger Dressing recipe is for you. Seasoned with miso, rice vinegar, and sesame oil, this sweet-tangy dressing will zest up your salad.

2021年4月19日 · A quick & easy carrot ginger dressing perfect for salads and bowls! Just 1 blender, 8 ingredients, and 10 minutes required.

2017年6月2日 · This carrot-ginger dressing goes great with avocado salad, but we love it with simply prepared salmon, chicken, or rice as well. If you like a little kick, add a chopped Thai chile, some...

2018年9月5日 · Not only does this Carrot Ginger Dressing taste identical to the one served at a restaurant, but it’s so dang easy to make. Simply add some Fresh Carrots, Ginger, Shallots, Miso Paste, and Rice Vinegar to a blender with a pinch of Salt and Water.

2024年5月15日 · It’s made with raw ginger and carrots and is easy to make, especially if you have a high-powered blender (most are these days). First, you’ll chop up your ginger, carrots, and shallot into small pieces. Toss those into your blender with a small garlic clove, rice wine vinegar, mustard, a bit of honey, and some salt.

2012年6月25日 · Lemon: Just one teaspoon of lemon juice brightens the dressing. This carrot dressing is so easy to make. Mince the onion, ginger, and celery, so you can measure them, and throw everything into the blender. Puree until smooth and refrigerate for a few hours. The flavors get better the longer it sits.