I have loved this dressing ever since I was a kid. Carrot-Ginger Dressing, which almost always accompanies a green salad in Japanese restaurants, has a sweet and tangy flavor combination that everyone seems to love. But it was only recently that I learned the two secrets to this dressing. One: You have to cook the carrots ever so slightly to soften them and bring out their sweetness. Two: The secret ingredient that makes the dressing “pop” is neither carrot nor ginger. It’s shallot.
- 2 medium carrots, peeled and cut into ½-inch pieces (1 cup)
- 1 large shallot, chopped (¼ cup)
- One 2-inch piece fresh ginger, peeled and chopped (3 tablespoons)
- 3 tablespoons vegetable oil
- 2 tablespoons seasoned rice vinegar
- 1 ½ tablespoons soy sauce
- ¼ cup water
Bring a medium pot of salted water to a boil. Add the carrots, return the water to a boil, and cook the carrots for 2 minutes. Remove the carrots from the water and place in a food processor.
Add the shallot and ginger to the food processor with the carrots. Pulse until finely chopped. Add the oil, vinegar, and soy sauce and pulse to incorporate. Add the water to thin the dressing and pulse again.
This dressing will keep in a sealed container in the refrigerator for up to 2 weeks.