Ginger Dressing
This ginger dressing combines the heat of ginger with sweet carrots and tangy rice vinegar, perfect for salads, fish, and grain bowls.
Ingredients
Aromatics
- 1 1/2 cup canola or vegetable oil neutral oil; substitute light olive oil if preferred
- 1.5 inch ginger root, peeled and chopped
- 1 medium carrot, peeled and chopped
- 1 medium shallot, peeled and chopped
- 1 clove garlic
Sauce Ingredients
- 2 tbsp honey use maple syrup for a vegan version
- 2 tsp sesame seed oil
- 4 tbsp rice vinegar
- 2 tbsp low sodium soy sauce use tamari for gluten-free
- 0.5 tsp coarse salt to taste
- 0.125 tsp white pepper to taste
Instructions
Preparation
- Roughly chop the carrot, ginger, and shallot into about 1/2-inch chunks.
- Put the chopped carrot, ginger, shallot, and garlic into a blender or food processor.
- Add honey, sesame oil, rice vinegar, soy sauce, canola oil, salt, and white pepper on top of the aromatics.
- Pulse until the mixture is smooth and emulsified, scraping the sides if necessary.
- Taste and adjust seasoning by adding more salt, honey, or rice vinegar as needed.
- Transfer to a jar and chill for at least 15-30 minutes for best flavor.
Notes
Store in an airtight jar in the refrigerator for up to 5-7 days. Use a clean spoon to scoop to avoid contamination. Avoid leaving at room temperature for more than two hours.