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Nutrition Facts
Serving Size 1 tablespoons 9g Recipe makes 68 tablespoons) The following items or measurements are not included below: 2 tablespoons lemons seasoned rice vinegar
Calories 24
Calories from Fat 21		(90%)
Amount Per Serving		%DV
	Total Fat 2.4g	3%
	Saturated Fat 0.3g	1%
	Monounsaturated Fat 0.7g
	Polyunsaturated Fat 1.3g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 123mg		5%
Potassium 10mg		0%
Total Carbohydrate 0.5g		0%
	Dietary Fiber 0.1g	0%
	Sugars 0.2g
Protein 0.3g		0%
how is this calculated?

Japanese Carrot-Ginger Salad Dressing

Recipe #372852 | 5 min | 5 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: blucoat
May 19, 2009

This is a fabulous "orange dressing" commonly found in Japanese restaurants. The recipe is from Ichiban, a San Diego sushi restaurant & it was written up in an old Gourmet Magazine (November 1994). Recipe makes about 4 1/4 cups dressing.

68 tablespoons (change servings and units)

Ingredients

3 tablespoons minced carrots
3 tablespoons minced peeled fresh gingerroot
1 medium onion, chopped (about 1 cup)
2 tablespoons finely chopped lemons (with some rind)
1/2 cup soy sauce
3/4 cup vegetable oil
3/4 cup seasoned rice vinegar
3/4 cup water
2 tablespoons ketchup
1/8 teaspoon salt (adjust depending on how salty your soy sauce is) (optional)
1/4 teaspoon fresh ground black pepper

Directions

1
Place all ingredients in a blender or food processor; process on high until smooth, at least 2 minutes.

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Featured Reviews for This Recipe

From: Evie M

On Jun 6, 2009

I liked this dressing very much. It is similar to one I've had before. I tweaked it just a bit by adding a half a tsp. of sesame oil, 1 tsp. of sugar and cut the soy sauce to 1/4 cup. Thanks for sharing! Evie M

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