Carrot Orange Ginger Dressing Recipes

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.

CARROT-GINGER DRESSING

Carrot-Ginger Dressing image

Provided by Tyler Florence

Categories condiment

Time 15m

Yield 1/2 cup of dressing

Number Of Ingredients 0

Ingredients

Steps:

Pulse 1 chopped small carrot and 1/2 inch chopped peeled ginger in a food processor until finely chopped. Add 2 tablespoons rice wine vinegar, 1 tablespoon each toasted sesame oil and low-sodium soy sauce and a pinch of sugar; process until mostly smooth. Drizzle in 2 tablespoons water and pulse to combine; season with salt, pepper and more sugar, if necessary. Toss with salad greens.

ORANGE GINGER CARROTS

Orange Ginger Carrots image

Lightly glazed and seasoned with orange juice, honey and ginger, these tender carrots from our Test Kitchen make a lovely, low-fat side dish that appeals to all ages. This colorful dish will dress up a variety of meat entrees.

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

1/2 cup vegetable broth
3 tablespoons orange juice
2 tablespoons white wine vinegar
2 tablespoons honey
2 teaspoons minced fresh gingerroot
3 cups fresh baby carrots

Steps:

In a large saucepan, combine the broth, orange juice, vinegar, honey and ginger. Add carrots. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until crisp-tender. , Uncover. Increase heat to high. Cook and stir for 5 minutes or until cooking liquid is thickened.

Nutrition Facts :

CARROT ORANGE GINGER DRESSING

Carrot Orange Ginger Dressing image

A hungry girl recipe that sounds like a fabulous salad dressing! And each 2 tbsp. serving is 0 WW points!

Provided by ladypit

Categories Sauces

Time 7m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

1 cup carrot, grated
2 tablespoons pickled ginger
1/2 cup orange juice
salt (optional)
pepper (optional)

Steps:

Put the carrot and ginger in the blender. Then add the orange juice.
Blend on low until the carrots and ginger are pureed. Then increase the speed until the mixture is really smooth.
Add salt and pepper to taste.
Serve on salads or as a sauce.

Nutrition Facts : Calories 16.8, Fat 0.1, Sodium 12.9, Carbohydrate 3.9, Fiber 0.6, Sugar 2.6, Protein 0.3

CRUNCHY GREENS WITH CARROT-GINGER DRESSING

Crunchy Greens With Carrot-Ginger Dressing image

This recipe draws inspiration from the sunny-orange flavor of green salads with carrot-ginger dressing at Japanese American restaurants. The pulpy, aromatic dressing may be the star, but a salad is only as good as its lettuce. After washing and thoroughly spin-drying the greens in a salad spinner (alternatively, you can pat them dry in a clean kitchen towel), one way to maximize their crunch before adding the dressing is to refrigerate them, covered, for at least 30 minutes. Little Gem has a sweet, juicy sturdiness, but regular packaged mixed greens, baby spinach and chopped romaine hearts work, too.

Provided by Eric Kim

Categories dinner, easy, lunch, quick, weeknight, salads and dressings, appetizer, side dish

Time 10m

Yield 2 to 4 servings

Number Of Ingredients 10

Ingredients

1 small carrot, peeled and coarsely chopped
1 (1-inch) piece fresh ginger, peeled and coarsely chopped
1/4 cup extra-virgin olive oil
2 tablespoons rice vinegar
1 1/2 teaspoons soy sauce
1 tablespoon granulated sugar
1 teaspoon onion powder
Salt
2 to 4 heads Little Gem lettuce, leaves separated, or 1 romaine heart, chopped
1 cup loosely packed fresh mint leaves

Steps:

Make the dressing: In a food processor, purée the carrot, ginger, olive oil, rice vinegar, soy sauce, sugar, onion powder, a pinch of salt and 1 tablespoon cold water until as smooth as possible, 1 to 2 minutes.
Dress the salad: Place the lettuce leaves in a large serving bowl. Add a couple of tablespoons of the dressing and toss, then add more as needed to evenly coat. The salad should be lightly dressed, not drowned; don't use every drop of dressing if you don't need to. Taste for seasoning, adjusting with more salt as desired. Top the salad with the mint leaves and serve immediately.

CARROT GINGER DRESSING AND DIP

Carrot Ginger Dressing and Dip image

A version of the thick, orange-colored salad dressing served at Japanese restaurants. Great on iceberg lettuce, as a dip for celery sticks, or spooned into hollowed-out cucumber rounds topped with sesame seeds and scallions. Vegan and low-fat.

Provided by hollybee

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes

Time 10m

Yield 8

Number Of Ingredients 7

Ingredients

2 carrots, peeled and roughly chopped
2 tablespoons peeled and roughly chopped fresh ginger
1 small shallot, roughly chopped
2 tablespoons white miso paste
2 tablespoons rice vinegar
2 tablespoons grapeseed oil
1 tablespoon sesame oil

Steps:

Combine carrots, ginger, and shallot in a food processor; pulse until minced. Scrape sides of the bowl and add miso, vinegar, grapeseed oil, and sesame oil to carrot mixture and blend until smooth.

Nutrition Facts : Calories 62.9 calories, Carbohydrate 3.3 g, Fat 5.4 g, Fiber 0.7 g, Protein 0.7 g, SaturatedFat 0.6 g, Sodium 172.5 mg, Sugar 1.1 g

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