Carrot-Ginger Dressing (Benihana Style)
March 12, 2017
Photo by Julia Gartland
Slightly adapted from Just One Cookbook. —
about 1 cup
carrot (65 grams), roughly chopped
small onion (35 grams)
freshly grated ginger, plus more to taste
rice vinegar (unseasoned)
neutral vegetable oil
white or yellow miso
salt, plus more to taste
In This Recipe
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Add all ingredients to the bowl of a food processor and process until mostly smooth and uniform. Adjust the ginger and salt to taste.
Serve over lettuce or use as a dip for crudités. Store extras in the refrigerator for up to 1 week.
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October 29, 2019
This was fabulous. Made it exactly as written and wouldn't change a thing. I'm going to start keeping a jar of it in my fridge at all times.
September 8, 2017
I had an ex who would make this with a jar of baby food carrots instead of chopping up a raw carrot. The texture was much smoother, so it wasn't like a Benihana clone, but the flavor was great.
March 21, 2017
I keep trying similar recipes, and this is the first one that makes me come back for more. Good find!
March 20, 2017
Made this last night and wish I'd doubled the batch it was so tasty! Really zested up what would have otherwise been a fairly rote quinoa bowl.
March 20, 2017
Hooray! So glad to hear that.
March 17, 2017
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