Carrot Ginger Dressing

This week has been kind of nuts.

I feel like I have allergies yet it's been damp and grey out... Also I don't have allergies so I'm not sure what those are supposed to feel like. However, it was over 100 degrees on Friday and by Saturday morning it was 61. WHAT? Maybe my body is just confused by the weather. 

My cooking plans are also confused. I have had to switch from summer foods to fall foods pretty quickly and I'm not prepared! I do love fall and winter time cooking but I still have warm weather foods in the works that I haven't shared with you yet. Good news is that at least for those of you near me, the sun is supposed to be out and shining this weekend, so here's something bright and summery to enjoy.

I'm going to try to make a swift pivot into more weather appropriate eats but brace yourself for forthcoming not temperature related foods, but whatever this is what I'm eating so it's what you're seeing. That's how this works, you see it I ate it. Sometimes really large portions of it, but that's another thing.

If you've ever been to a Hibachi restaurant you've had this carrot ginger dressing. It appears on your included-with-your-meal salad, completely blows your tastebuds to smithereens and then you never see it again. 

Instead of being forced into eating as hibachi restaurants just so I can eat the salad dressing, I started making this one at home.

This is kinda of a large batch, whoops, but I tend to be pretty generous with it. Cut it in half if you need! 

Because I like a smooth style dressing I steam the carrots until they're just soft enough, instead of a chunky, more fibrous dressing. If you want the dressing the pour a bit more, add 2 tablespoons of the water from the steamed carrots.

Carrot Ginger Dressing

1 1/4 cup carrots, steamed
2 1/2 tbsps peeled fresh ginger
1 tbsp honey
1/2 cup neutral oil (sunflower, vegetable)
1/2 cup rice wine vinegar
1 lime juiced (about 2 tbsps)
1 tbsp + 1 tsp sesame oil

Peel carrots and steam them until soft, about 15 minutes, depending on the size of them. Prick them with a fork at about 10 minutes and if it goes in without resistance you know they're done. 

In a food processor adds your carrots, ginger and vinegar. Pulse to blend until smooth. Once smooth add the oils and blend. Then add honey and lime juice. If you are adding water to thin out the dressing add it here a tablespoon at a time. 

Best if you let the flavors come together in the fridge but still very good if you have it right on the spot.

No comments