Carrot-Ginger Dressing (Benihana Style)

By Sarah Jampel
March 12, 2017
5 Comments


Author Notes: Slightly adapted from Just One Cookbook.Sarah Jampel

Makes: about 1 cup

Ingredients

  • 1 carrot (65 grams), roughly chopped
  • 1/2 small onion (35 grams)
  • 1 1/2 teaspoons freshly grated ginger, plus more to taste
  • 1/4 cup rice vinegar (unseasoned)
  • 2 tablespoons neutral vegetable oil
  • 1 tablespoon sugar (scant)
  • 2 teaspoons white or yellow miso
  • 1/2 teaspoon sesame oil
  • 1 pinch salt, plus more to taste

Directions

  1. Add all ingredients to the bowl of a food processor and process until mostly smooth and uniform. Adjust the ginger and salt to taste.
  2. Serve over lettuce or use as a dip for crudités. Store extras in the refrigerator for up to 1 week.

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Reviews (5) Questions (0)

5 Comments

FrugalCat 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.
 
susan G. March 21, 2017
I keep trying similar recipes, and this is the first one that makes me come back for more. Good find!
 
Jackson F. 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.
 
Author Comment
Sarah J. March 20, 2017
Hooray! So glad to hear that.
 
Gary March 17, 2017
Granite city Chinese chicken salad