Carrot Ginger Dressing
Need a gluten free, dairy free, lacto ovo vegetarian, and vegan side dish? Carrot Ginger Dressing could be a tremendous recipe to try. One portion of this dish contains approximately 2g of protein, 16g of fat, and a total of 232 calories. This recipe serves 2. For 84 cents per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. This recipe from Just One Cookbook has 115 fans. Head to the store and pick up sesame oil, canolan oil, sugar, and a few other things to make it today. From preparation to the plate, this recipe takes around 10 minutes. Taking all factors into account, this recipe earns a spoonacular score of 75%, which is pretty good. Similar recipes include Japanese Carrot Ginger Salad Dressing Japanese Carrot Ginger Salad Dressing (Power Foods), Carrot-ginger Dressing, and Carrot-ginger Dressing.
Servings: 2
Preparation duration: 10 minutes
Ingredients:
Freshly ground black pepper to taste
2 Tbsp. vegetable or canola oil
1 (50 g, 1.8 oz) carrot, coarsely chopped
¾ inch (8 g, 0.3 oz) young/spring ginger, peeled and sliced
1/16 (28 g, 1 oz) onion (about 1 Tbsp. when minced), sliced
¼ cup rice vinegar
Salt to taste
½ tsp. sesame oil
1 Tbsp. sugar
2 tsp. white miso
Equipment:
food processor
Cooking instruction summary:
Put all the ingredients in a food processor.Puree until carrot, onion, and ginger are minced and blend until smooth. If you prefer the dressing to be lighter, add water (I don’t usually add any water).Store the dressing in the refrigerator for up to a week.
Step by step:
1. Put all the ingredients in a food processor.Puree until carrot, onion, and ginger are minced and blend until smooth. If you prefer the dressing to be lighter, add water (I don’t usually add any water).Store the dressing in the refrigerator for up to a week.
Nutrition Information:
covered percent of daily need
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