Carrot-Ginger Dressing

By Pam Turczyn

During Brooklyn’s hot, humid summers, I find myself preparing cooling salads for dinner most nights. Thanks to the vibrant, local produce available at the Co-op, it is possible to include different seasonal ingredients every evening. As a flavorful alternative to the usual vinaigrette, I turn to this recipe for the kind of salad dressing often served in Asian restaurants.

Its origin is a mystery. Sometimes referred to as “Japanese restaurant salad dressing,” it is notably absent from menus in Japan. Key flavor notes of ginger, miso and sesame oil are held together by sweet carrot puree and tangy rice vinegar to give it an Asian flare. No matter its origins, this dressing will add a welcome burst of flavor to your salads.  It is equally scrumptious on steamed vegetables as a ”winter salad.” Enjoy!

This recipe makes two cups of dressing at minimal cost.

Ingredients:

• 3 medium carrots, roughly chopped

• ¼ cup ginger, peeled and sliced

• ¼ cup sweet red onion, chopped

• ¼ cup rice vinegar (or apple cider vinegar)

• 1 tablespoon  miso (first choice is white aka shiro miso, but any miso will work well)

• 1 tablespoon toasted sesame oil

• ½ cup neutral tasting oil (grapeseed oil, for example)

• ¼ cup water

Place carrots in a food processor and process until smooth. Add ginger, onion, vinegar, miso and oils and process until integrated. Add water and pulse a few seconds until blended.