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How do you make ginger carrot salad dressing?

5 Answers

  • Anonymous
    1 decade ago
    Favorite Answer

    Ingredients: Makes about 2 cups

    2 c. carrots, I like to use whole peeled baby carrots but any carrots will do.

    peeled fresh ginger; start with a piece about 1 inch cubed, and add more to taste. I prefer about twice as much.

    2 tbsp. soy sauce (this is just a starting point)

    4 tbsp. rice wine vinegar (this is just a starting point)

    1-2 tsp. sesame paste or 0.5 tsp. sesame oil (the toasted variety)

    Throw the carrots and ginger in a blender or food processor and puree. Add a bit of soy and vinegar if it needs a little extra liquid to get it moving. When it's finely pureed, add more soy sauce, vinegar, and the sesame paste or oil and blend again (if you're adding mirin, start with a tablespoon). Taste frequently and fine tune the intensity. When it's delicious, you're done.

    Serve over top of your favorite salad, or do as I do and eat up a bowl with lots of fat cucumber slices.

    This dressing will keep for several days in the refrigerator, but use it up relatively quickly. Once you decide how you like it, it's easy enough to make more or less as you need it.

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  • Anonymous
    1 decade ago


    6 carrots, shredded

    1 small onion, finely chopped

    1/4 cup olive oil

    2 tablespoons lemon juice

    1 teaspoon curry powder

    1/4 teaspoon allspice

    1/2 teaspoon salt

    dash of freshly ground black pepper

    1. Use a food processor or hand grater to shred the carrots finely. You can shred the onion, too, instead of chopping it, if you like. Place carrots and onion in a medium serving bowl.

    2. In a small bowl, blend together the remaining ingredients with a wire whisk. Pour over the carrots and toss well. Serve at room temperature, or refrigerate.

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  • 1 decade ago

    1/2 cup shredded carrot

    2 Tbsp. Mirin, Japanese cooking wine

    2 Tbsp. rice vinegar

    1 Tbsp. soy sauce

    1/2 Tbsp. fresh grated ginger (you can use more, but it might kick your butt)

    1/2 tsp. sesame oil, dark if your store offers the choice.

    3 oz. silken tofu (this will thicken it up)

    Whirl in blender until smooth. I usually pour it into a pitcher and sit that in the freezer to chill. I seldom make enough of this stuff; this dosage above should serve a 2-3 person salad just fine.

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  • 1 decade ago


    15 min prep

    Change to: cups US Metric

    1/2 lb carrots, coarsely chopped (3 medium)

    1/4 cup chopped peeled fresh ginger

    1/4 cup chopped shallots

    1/4 cup seasoned rice vinegar

    1 tablespoon soy sauce

    1 tablespoon sesame oil

    1/8 teaspoon salt

    1/2 cup vegetable oil

    1/4 cup water

    Pulse carrots in a blender until almost pureed.

    Add chopped ginger, chopped shallots, rice vinegar, soy sauce, sesame oil, and salt.

    Pulse until ginger and carrots are minced.

    With motor running, add vegetable oil in a slow stream.

    Add 1/4 cup of water and blend until smooth, 2-3 minutes.

    Thin dressing with additional water if desired.


    Ginger Dressing

    3 tbsp. minced fresh carrot

    3 tbsp. minced fresh ginger

    2 tbsp. finely chopped lemon (with some rind)

    1/2 cup soy sauce

    3/4 cup vegetable oil

    3/4 cup seasoned rice vinegar

    1/2-3/4 cup water

    1 medium yellow onion, chopped (about 1 cup)

    2 tbsp. ketchup

    Assemble all ingredients in a blender. Blend until emulsified

    and moderately smooth. Stir again right before serving.

    Makes a scant quart.

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  • 1 decade ago

    Grate 6 peeled carrots, in a bowl mix 1 cup of coconut milk,2 tablespoon grated fresh ginger, 1 bunch of picked chopped mint, 1 bunch of chopped coriander (cilantro), 1 teaspoon maldon salt and juice and zest of 1 lemon, mix well, pour over carrot, chill in fridge for 2-3 hours and serve

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