Carrot Ginger Vinaigrette Recipes

ANDREW ZIMMERN'S CARROT-GINGER VINAIGRETTE

Andrew Zimmern's Carrot-Ginger Vinaigrette image

Chef Andrew Zimmern shared this recipe for zesty carrot salad dressing with ginger, tamari and toasted sesame oil. Serve it with salads and noodles or use it as a dipping sauce.

Provided by Andrew Zimmern

Categories Healthy Salad Dressing Recipes

Time 15m

Number Of Ingredients 11

Ingredients

1 large carrot, sliced
½ cup peanut oil or grapeseed oil
¼ cup rice-wine vinegar
2 tablespoons chopped peeled fresh ginger
2 tablespoons chopped shallot
2 tablespoons reduced-sodium tamari or soy sauce
1 ½ tablespoons toasted sesame oil
1 tablespoon fresh lemon juice
1 ½ teaspoons sugar
¼ teaspoon salt
¼ teaspoon ground white pepper

Steps:

Bring a medium saucepan of water to a boil. Set a bowl of ice water next to the stove. Add sliced carrot to the boiling water and cook for 1 ½ minutes, then immediately transfer to the ice water with a slotted spoon. Let cool for about 2 minutes. Drain and pat dry.
Transfer the carrot to a blender. Add peanut (or grapeseed) oil, vinegar, ginger, shallot, tamari (or soy sauce), sesame oil, lemon juice, sugar, salt and pepper. Puree until smooth.

Nutrition Facts : Calories 104 calories, Carbohydrate 2 g, Fat 11 g, SaturatedFat 2 g, Sodium 170 mg, Sugar 1 g

CARROT GINGER VINAIGRETTE

Carrot Ginger Vinaigrette image

The foundation of this recipe comes from a cooking class I took from the chef at the Wildflower Restaurant at snowbird ski resort. I tweaked it a little (I think the recipe had flaws that he himself would have tweaked). This is very colorful and I'm sure fairly nutritious. We eat it over mixed greens with a few tomatoes.

Provided by Chef TanyaW

Categories Salad Dressings

Time 15m

Yield 2 cups

Number Of Ingredients 9

Ingredients

3 large carrots, peeled and chopped
1/3 cup rice vinegar
1/2 ounce ginger
1 ounce honey
3 tablespoons onions, minced
1 garlic clove, minced
1/2 cup canola oil
1/4 cup olive oil
salt and pepper, to taste

Steps:

Combine carrots, vinegar, ginger, honey, onions, and garlic clove in blender or food processor (I use a food processor).
Add oil in a slow drizzle while continuing to blend.
Blend until desired thickness is reached.
Salt and Pepper to taste.
I think the amount of ginger was about 1/2 Tablespoon and the honey about 2 Tablespoons (adjust to taste if you don't have a good kitchen scale).
Shallots can be used in place of onion and garlic.

Nutrition Facts : Calories 841, Fat 82.2, SaturatedFat 7.8, Sodium 78.6, Carbohydrate 29.1, Fiber 4.2, Sugar 17.4, Protein 1.9

LIGHT CARROT-GINGER DRESSING

Light Carrot-Ginger Dressing image

Provided by Food Network Kitchen

Time 10m

Yield 1 cup

Number Of Ingredients 8

Ingredients

1 medium carrot, roughly chopped
2 tablespoons chopped peeled ginger
1 teaspoon packed light brown sugar
2 tablespoons rice vinegar (not seasoned)
1 teaspoon fresh lemon juice
2 teaspoons low-sodium soy sauce
2 teaspoons sesame oil
Kosher salt

Steps:

Put the carrot and 1 cup water in a small saucepan. Bring to a simmer over medium-low heat and cook until tender, about 15 minutes. Reserve 1/2 cup cooking liquid, then drain the carrot.
Puree the carrot and reserved cooking liquid in a blender until smooth. Add the ginger, brown sugar, vinegar, lemon juice, soy sauce, sesame oil and teaspoon salt; pulse until smooth.

Nutrition Facts : Calories 17, Fat 1 grams, Sodium 86 milligrams, Carbohydrate 2 grams

CARROT GINGER DRESSING

Carrot Ginger Dressing image

What makes the salad dressing often served in sushi restaurants so delicious? The orange gives away the carrots, but everything else is blended into a smooth, tangy and well-balanced vinaigrette. Apple is used as an unexpected natural sweetener and miso adds a salty complexity. Be sure to find white miso; it is subtly sweet and mellow compared to other varieties and won't affect the color of your dressing.

Provided by Food Network Kitchen

Categories condiment

Time 10m

Yield about 1 1/4 cups

Number Of Ingredients 8

Ingredients

1 large carrot, peeled and roughly chopped (about 4 ounces)
1/2 red apple, such as Gala, Honeycrisp or Fuji, peeled, cored and roughly chopped (about 3 ounces)
One 1 1/2-inch piece fresh ginger, peeled and roughly chopped
1 clove garlic, peeled
1/4 cup white miso
1/4 cup unseasoned rice vinegar
3 tablespoons toasted sesame oil
Kosher salt and freshly ground black pepper

Steps:

Add the carrot, apple, ginger, garlic, miso, rice vinegar, sesame oil, 1 teaspoon salt and 1/4 teaspoon pepper to a blender. Puree until smooth. (If necessary, stop the blender and scrape down the sides with a rubber spatula to help the ingredients blend completely.) Season to taste with salt and pepper.
Use immediately or transfer to an airtight container and refrigerate for up to 7 days.

MISO-GINGER DRESSING

Miso-Ginger Dressing image

This classic Japanese dressing elevates a simple green salad into something restaurant-worthy. We also like it spooned on top of a pile of sautéed spinach or drizzled over a piece of grilled fish.

Provided by Mark Bittman

Categories easy, quick, condiments

Time 5m

Yield About 1 1/4 cups

Number Of Ingredients 8

Ingredients

1/4 cup peanut oil or neutral oil, like grapeseed or corn
1/4 cup rice vinegar
3 tablespoons mild or sweet miso, like yellow or white
1 tablespoon dark sesame oil
2 medium carrots, roughly chopped
1 inch long piece fresh ginger, cut into coins
Salt
freshly ground black pepper

Steps:

Put all ingredients except salt and pepper into a food processor and pulse a few times to mince carrots. Then let machine run for a minute or so, until mixture is chunky-smooth. (If you want it smoother, use a blender.) Taste and add salt and pepper to taste.

Nutrition Facts : @context http, Calories 131, UnsaturatedFat 6 grams, Carbohydrate 14 grams, Fat 7 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 798 milligrams, Sugar 5 grams, TransFat 0 grams

CARROT AND BEET SALAD WITH GINGER VINAIGRETTE

Carrot and Beet Salad with Ginger Vinaigrette image

Categories Salad Ginger Appetizer Side Vegetarian Quick & Easy Dinner Lunch Vinegar Beet Carrot Spring Shallot Gourmet Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher

Yield Serves 6

Number Of Ingredients 11

Ingredients

1/4 cup minced shallot
2 tablespoons minced peeled fresh ginger
1 garlic clove, minced
1/4 cup rice vinegar (available at Asian markets and some supermarkets)
1 tablespoon soy sauce
1/2 teaspoon Asian (toasted) sesame oil
Tabasco to taste
1/2 cup olive oil
4 cups finely shredded carrots
4 cups finely shredded peeled raw beets (about 3/4 pound)
spinach leaves, washed thoroughly, for garnish if desired

Steps:

In a blender purée shallot, ginger, and garlic with rice vinegar, soy sauce, sesame oil, and Tabasco. With motor running add olive oil in a stream and blend until smooth.
In separate bowls toss carrots with half of the dressing and beets with remaining half. Divide carrot salad and beet salad among 6 plates and garnish with spinach leaves.

CARROT-GINGER VINAIGRETTE

Carrot-Ginger Vinaigrette image

Eating Well Magazine. Haven't tried this yet

Provided by Krystal McDow @kmcdow

Categories Dressings

Number Of Ingredients 7

Ingredients

1 cup(s) shredded carrot
1/2 cup(s) canola oil
1/3 cup(s) rice vinegar
2 tablespoon(s) white miso
2 tablespoon(s) chopped onion
1 tablespoon(s) chopped fresh ginger
1 tablespoon(s) reduced-sodium soy sauce

Steps:

Blend ingredients in a blender or food processor until smooth and creamy.
*Serving Size: 2 tbs
*Nutrition: Calories:112, Fat:11g, Sat Fat:1g, Carbs:2g, Fiber:1g, Sodium:189mg

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