Epicurious Carrot Ginger Dressing Recipes

CARROT AND CRANBERRY SALAD WITH FRESH GINGER DRESSING

Steps:

• Cut tops off onions. Cut tops lengthwise into thin strips; cut strips into 2-inch pieces. Chop half of onion bottoms. Place remaining bottoms in blender; add vinegar and ginger. Puree, occasionally scraping down sides of blender jar. Strain puree into measuring cup, pressing enough solids through to yield 1/2 cup dressing; season with pepper.
• Place carrots and cranberries in large bowl. Add onion tops and bottoms. Toss with enough dressing to coat.

EPICURIOUS CARROT GINGER DRESSING

Steps:

• Pulse carrots in a food processor until finely ground (almost puréed). Add chopped ginger, chopped shallots, rice vinegar, soy sauce, sesame oil, and salt and pulse until ginger and shallots are minced. With motor running, add vegetable oil in a slow stream.
• Transfer mixture to a blender. Add 1/4 cup water and blend until smooth, 2 to 3 minutes. Thin dressing with additional water if desired.
• Dressing keeps, covered and chilled, 1 week.

CARROT GINGER DRESSING

Steps:

• Pulse carrots in a food processor until finely ground (almost puréed). Add chopped ginger, chopped shallots, rice vinegar, soy sauce, sesame oil, and salt and pulse until ginger and shallots are minced. With motor running, add vegetable oil in a slow stream.
• Transfer mixture to a blender. Add 1/4 cup water and blend until smooth, 2 to 3 minutes. Thin dressing with additional water if desired.

CARROT GINGER DRESSING

Steps:

• 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.

CARROTS WITH GINGER

Steps:

• Place carrots, orange juice, butter, sugar and ginger in large skillet over medium-high heat. Bring to boil; cover and cook 3 minutes. Uncover and simmer until liquid glazes carrots, about 10 minutes. Season to taste with salt and pepper. Sprinkle with chopped parsley.

CARROT, MISO, AND GINGER SALAD DRESSING

Steps:

• In the bowl of a food processor, pulse the ginger and carrot to a coarse paste. Add the vinegar and miso, and pulse to combine.
• With the machine running, slowly add the oil in a thin, steady stream through the feed tube until the mixture is emulsified. Add water if the dressing is too thick. Use immediately, or store in an airtight container in the refrigerator up to 1 week.
• (Per serving)
• Calories: 118
• Fat: 10g
• Cholesterol: 0mg
• Carbohydrate: 4g
• Sodium: 147mg
• Protein: 1g
• Fiber: 1g