5/10/16 ChefElla's Japanese Carrot Ginger Dressing

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.

Enjoy,

ChefElla

Ella’s Helpers

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