Japanese Ginger Dressing
This vibrant Japanese ginger dressing combines fresh ginger, carrot, and sesame oil for a bright, tangy flavor that works equally well drizzled over salads or served as a dip with crisp lettuce.
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This vibrant Japanese ginger dressing combines fresh ginger, carrot, and sesame oil for a bright, tangy flavor that works equally well drizzled over salads or served as a dip with crisp lettuce.
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In the bowl of a food processor, combine avocado oil, chopped onion, rice vinegar, soy sauce, and sesame oil.
Roughly chop the carrot and ginger, then add them to the food processor along with the sugar.
Secure the lid and blend until the mixture is mostly smooth.
Add the juice of half a lemon to the dressing.
Blend again until fully combined and smooth.
Pour the finished dressing into a serving bowl.
Cut a head of iceberg lettuce into wedges and arrange them around the bowl of dressing to serve.
Store in an airtight container in the refrigerator for up to 5 days; shake well before each use.
blender or food processor
Yes, store it in an airtight container in the refrigerator for up to 5 days. The flavors will meld and deepen over time.
Use a blender or food processor to puree the onion, carrot, and ginger until smooth, then whisk in the oils and vinegar.
Yes, neutral oils like vegetable, canola, or light olive oil work well as replacements.
Start with 1/2 inch of ginger and adjust to taste, adding more if you prefer a stronger ginger kick.
Yes, all ingredients are plant-based, making it suitable for vegan diets.
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