Ginger Carrot Asian Dressing
I have long held a love for the Ginger Carrot Asian Dressing given on tiny iceberg lettuce salads at hibachi grills or sushi restaurants. Every time I have one I think – I have GOT to try to make this at home.
Well, I finally rose to the task this weekend- mostly on account of Mr. Wonderful got one of these.
It’s one of those flat griddle grills that operate on propane. We just call it our own personal hibachi grill.
So of course we had to try the whole hibachi experience complete with grilled vegetables, chicken and fried rice. It was amazing!
And when I say we, I basically mean, I stood and cheered him on.
After all was said and done, he remarked that he has a whole new healthy respect for those fancy hibachi grill chefs. Also, we’re looking for one of those tall hats he can flip cooked shrimp into when he cooks.
While he was busy with the grill, I played around with making this dressing for the salad. I’ll tell you what, it’s even better to make it yourself as the freshness level is just so yummy. While I love using the fresh lettuce out of our cold frame bed in the garden, I think next time I’ll do romaine or a wedge version, because I missed the crunch, which I think, is part of the whole allure of the salad flavor.
If you decide to make this, I would opt to use your food processor as my Vitamix really didn’t do as well. Drizzle the small amount of oil and water through at the last minute to emulsify and thin it out to your liking.
And don’t stop with hibachi. I think this Ginger Carrot Asian Dressing would be fabulous with any Asian-themed meal like my Grilled Lemongrass Chicken or even my Pineapple Fried Rice with Shrimp.
Or try it over an incredible detox salad like this one. Enjoy!
- 2 medium carrots, coarsely chopped
- 1 (1-inch) piece fresh ginger, peeled
- 2 T. red onion, coarsely chopped
- 2 tablespoons rice vinegar
- 1 T. white miso paste
- 1 T. honey
- 2 t. toasted sesame oil
- 1 t. light soy sauce
- 2 T. canola or avocado oil
- ¼ c. water (or thing to taste)
- Roughly chop dressing ingredients.
- Place the carrots, ginger, red onion, rice vinegar, miso, sesame oil, and light soy sauce in the bowl of a food processor. (Not recommended in blender). Pulse until vegetables are finely chopped, about 10 pulses.
- Slowly add the oil and water and blend until smooth - 2-3 minutes
- The dressing should be slightly thick with a pulpy texture
