When I was younger and we went out to a sushi restaurant, my parents would make us order a salad. This salad was usually mostly iceberg lettuce, topped with a neon-orange clumpy dressing, and I loved it. I loved how crunchy and bright it was. I hadn’t really thought about that dressing until a year or two ago when Saveur‘s recipe for it popped up on my Facebook feed. I made it immediately and was SO HAPPY.
These days there is always a jar of the stuff in my fridge since it can be used for pretty much anything. How do I use it? Most often to top my grain bowls with whatever random assortment of vegetables and proteins I’ve got around. I love using it to dress a simple salad with whatever greens I have in my fridge (romaine, baby kale, and baby spinach are the usual suspects) and topping it with sesame seeds. Or I drizzle it over my lazy breakfast of crisped leftover rice and a fried egg, plus some hot sauce and everything bagel seasoning. The point is, if there is an opportunity to use this dressing, I do.
1 cup vegetable oil In a food processor or blender (let it be noted that I do this in my food processor, though I am often over the “liquid max” line – oh well), blend the oil, vinegar, soy sauce, sugar, ginger, carrot, and onion until mostly smooth. Sprinkle with a pinch of salt and a couple grinds of pepper, blend, and taste. Add more soy sauce, vinegar, salt, or pepper to taste.Carrot Ginger Sauce/Dressing
Ingredients
1/2 cup + 2 Tbsp rice vinegar
1/4 cup + 1 Tbsp soy sauce
1 1/2 tsp granulated sugar
1 1/2 – 2 tsp grated or minced ginger
2 medium carrots (~8 oz.) peeled and cut into coins
1/2 medium yellow onion, peeled and cut into large chunks
Salt and freshly ground pepperInstructions