Go Back

Carrot Ginger Dressing

Pin RecipePrint Recipe
Tags: Carrot, Dressing, salad, Vegan
Course: Brunch, dressings, Salad
An homage to long closed Dojo Restaurant in the West Village - Carrot Ginger Dressing! For years I would fumble trying to recreate it - now a search will turn up many versions of other devotees! Here is my final adaption that will turn you into a fan!

Ingredients

  • 2-3 medium Carrot, peeled
  • 1/3 cup Salute Santé! Grapeseed oil
  • 1/4 cup Shallot, diced
  • 1 tbsp. Fresh ginger, peeled and chopped
  • 2 tbsp. Rice vinegar
  • 1 tbsp. Water
  • 1 tbsp. Low-sodium tamari
  • 1 tbsp. Toasted sesame oil
  • 1 tbsp. Honey
  • 1 tbsp. Miso paste (optional)
  • 1/4 tsp Salt

Instructions

  • In a blender, combine all of the dressing ingredients until completely smooth. Scrape down the sides of the machine as needed. Taste and adjust seasonings as desired.
  • Refrigerate the Carrot Ginger Salad Dressing in an airtight container until ready to use. This is terrific on brown rice, a veggie patty over salad.

Notes

This produces a thick dressing. For a thinner version, just add additional water until desired consistancy.