How to Make Ginger Carrot Dressing

The small salad that accompanies your main course at an Asian restaurant is usually drizzled with some variation of this tangy ginger-carrot dressing and topped with thin shavings of carrots. This can carry even more kick when drizzled over steamed veggies like broccoli and zuccini or mixed into cold noodle dishes.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• Stove
• Small saucepan
• Measuring cups and spoons
• Sharp knife
• Cutting board
• Small food processor
• Small container with lid
• 1/2 cup carrot juice
• 1 tbsp. soy sauce
• 2 tbsp. lime juice
• 1 medium carrot
• 3 tsp. minced ginger
• 1/2 cup peanut oil

1. Chop the carrot into small pieces and place in small food processor.

2. Heat the carrot juice to a boil. When it is reduced down to about 3 tablespoons, remove it from the heat and allow it to cool before then pouring it into the food processor with the coarsely chopped carrot.

3. Add the soy sauce, lime juice and ginger into the food processor and blend for 30-60 seconds.

4. Pour the peanut oil into the food processor, replace the lid, and blend for 15 seconds more. This will yield about 3/4 cup of dressing.

5. Transfer this mixture to a small container with a good lid and place in refrigerator. It will stay fresh for 3 to 4 days and should be served cold.

Tips & Warnings

• It may be a time-saver to buy those little green plastic squirt containers of lime juice but the flavor's just not the same. Use the real fruit.
• If you already own a juice machine and want to make carrot juice authentically from scratch, go for it. The carrot juice you can buy at the store, however, is pretty darned good.
• Jars of minced ginger can be found in the produce section of your grocery store.
• This dressing is a great addition to seafood salads and chicken salads. Use sparingly, though.
• If you're using the dressing with a cold noodle dish, toss the noodles in it prior to serving as opposed to drizzling the dressing on top of them where it'll simply slide off.

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