Inspired Creations: Fresh Carrot-Ginger Dressing

The perfect salad dressing inspired by a wonderful Japanese feast with my family at Kouzan— colorful carrot-ginger dressing with toasted sesame seeds and orange segments. This is the kind of recipe that makes you feel good because it’s refreshing and full of flavor. The thing I like most about this recipe is all of the different ways you can use it. The puree makes for a great dipping sauce for sushi or spring rolls, a marinade for grilled tofu, a sauce for soba noodles, and the base for a delectable chilled carrot-ginger soup.


(Makes about 2 cups)

1/4 cup shallots, thinly sliced
1/2 lb baby carrots
1/2 cup fresh ginger, chopped

1 teaspoon sugar in the raw
1/4 cup (brown) rice vinegar
2 teaspoons toasted sesame oil
1/4 cup low sodium soy sauce
pinch of sea salt
1/4 cup orange juice

In a saucepan, cover carrots with water. Bring to a boil. Reduce heat and simmer, about 15 minutes. Drain and let cool. In a food processor, pulse ginger and shallots. Add the carrots and process until mixture is smooth. Add the orange juice, vinegar, sesame oil, soy sauce, sugar and salt. Process again until smooth. Pour into a serving bowl and refrigerate for one hour. Try serving over shredded red cabbage, romaine, sliced tomato, orange segments, and toasted (black) sesame seeds.


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