One of the best things about food is that there is always something new to try. I ordered a salad while visiting a sushi restaurant recently and it came with the best Japanese Carrot Ginger dressing. The dressing was so fresh and flavorful, I knew instantly that I needed to make it, and share the recipe with you. While my carrot ginger dressing was served with simple greens I have shared a few more ideas for this dressing that can turn it from just a topping to the star of your meal.
1. Wash your hands.
2. For this recipe you will need measuring cups and spoons, a knife and cutting board, and a blender or food processor.
If you are not allowed to use a knife, blender or food processor by yourself you can ask an adult for help.
ChefElla’s Japanese Carrot Ginger Dressing (4-6 servings)
8 oz. Carrots, Peeled and Rough Chopped
¼ Cup Light Soy Sauce or Gluten Free Tamari Soy Sauce
¼ Cup Rice Vinegar
¼ Cup Vegetable Oil
3 Tbl Ginger, Fresh, Rough Chopped (About 1 inch piece of ginger)
-Peel the thin tan skin off of your ginger using a potato peeler or scrape with the edge of a teaspoon. Slice the ginger into thin coins and then rough chop. If you are using pre-minced ginger will want to change the amount in the recipe to about 2 Tbl.
2 tsp Garlic, Minced (about 2 cloves)
Meal Ideas for your Carrot Ginger Dressing
Salad: 1 large head of romaine or Boston Bibb lettuce chopped, 1 small cucumber diced, 3 green onions sliced thin, bean sprouts, 16 oz. shrimp, pulled chicken, sliced pork belly, or tempeh, 2 hardboiled eggs diced, 1 avocado diced. Top your salad with the Carrot Ginger Dressing.
Banh Mi Sandwiches: 4-6 romaine or Boston Bibb lettuce leaves, 1 small cucumber cut into matchsticks, red onion sliced thin, 16 oz. shrimp, pulled chicken, sliced pork belly, Seitan, or tempeh, 1 avocado sliced, 4-6 soft rolls or 1 large French bread. Top your Banh Mi with the Carrot Ginger Dressing.
Cold Noodle Salad: 1 package of Cellophane or Soba noodles, ½ cup edamame, ½ red pepper sliced thin, 3 green onions sliced thin, 2 oz. red cabbage sliced thin, 2 Tbl. black or white sesame seeds, 16 oz. shrimp, pulled chicken, sliced pork belly, Seitan, or tempeh, Mix ½ of your Carrot Ginger Dressing into the salad. Add more as needed.
Summer Rolls: Rice Paper Wrappers, 1 small cucumber cut into matchsticks, 4-6 lettuce leaves with the rib removed, 2 green onions sliced thin, 3 Tbl Peanuts Chopped, 2 Tbl. sesame seeds, 8 oz. shrimp, pulled chicken, sliced pork belly, Seitan, or tempeh, 6 oz. cellophane noodles, ¼ cup cilantro leaves chopped, 1 Avocado sliced thin, Mix 4 Tbl. of your Carrot Ginger Dressing into your cellophane noodles. Add more as needed.
3. Add all of your dressing ingredients to your blender or food processor.
4. Blend for 1 – 2 minutes seconds until the dressing is smooth and there are no carrot pieces left.
Store your dressing in the refrigerator for up to a week. Follow any of my optional salad, sandwich, or roll ideas, or use the dressing to make one of your own favorite recipes.
ChefElla’s helpers can help by:
Measuring out ingredients
Adding the ingredients to the blender
Older helpers can help by:
Peeling the ginger and carrot
Chopping the ginger and carrot
Running the blender or food processor