Japanese Carrot-Ginger Salad Dressing Recipe #372852
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.
by blucoat
5 min | 5 min prep
68 tablespoons
- 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
- Place all ingredients in a blender or food processor; process on high until smooth, at least 2 minutes.
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5 stars