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This Japanese-inspired dressing is good on top of most fresh vegetables. If you use less water, it can make a great dip, too. I used this recipe on Epicurious, and only adjusted the amounts of each ingredient. Also, rather than use both a food processor and a blender, I put all the ingredients in the Vitamix at the same time and blended for about a minute until smooth. 

  • 4 medium carrots, peeled
  • 1/3 cup fresh ginger
  • 2 shallots
  • 1/3 cup rice vinegar
  • 2 Tablespoons soy sauce
  • 1 Tablespoon sesame oil
  • 1/8 teaspoon salt
  • 1/3 cup canola oil
  • 1/4 cup water (or more to thin out as necessary)

It will keep in an airtight container in the fridge for a week or so. The salad in the picture has lettuce, roma beans, cherry tomatoes, sprouts, and thinly sliced cucumbers. I actually think a great appetizer would be thicker cucumber slices with a dollop of this orange gold on top.

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