Condiment/Spread

Carrot-Ginger Dressing (Benihana Style)

March 12, 2017
Photo by Julia Gartland
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
In This Recipe
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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Review
Sarah Jampel

Recipe by: Sarah Jampel

A (former) student of English, a lover of raisins, a user of comma splices. My spirit animal is an eggplant. I'm probably the person who picked all of the cookie dough out of the cookie dough ice cream. For that, I'm sorry.