Part of our collection of salad dressings using Udo’s Oil, this nutritious Carrot-Ginger Dressing recipe is an adaptation of chef Tadashi Ono’s original recipe from Saveur Magazine. Our favorite foods to pair it with are shredded lacinato (or Tuscan) kale or lightly steamed curly leaf kale, diced avocado, sliced cucumbers, or shredded red cabbage. It also goes very well as a topping for a healthy/ dragon/ grain bowl.
The flavors meld better after about a day, so making this batch ahead of time is recommended, even a few hours ahead if possible. Be sure to give the dressing a good stir for the next use as the liquid may separate a bit. Also: find the freshest carrots you can for this recipe (think farmer’s market carrots with the tops still on). The fresher, the better! This is a batch amount (1 ½ cups) so that you can store it in a well-sealed glass jar and use over the course of a few days. Always keep refrigerated.
Makes about 1 ½ cups
1 medium carrot (about 4 oz), washed & roughly chopped (peeling optional)
⅓ cup Udo’s Oil 3·6·9 Blend
¼ medium yellow onion (about 3 oz), roughly chopped
¼ cup rice vinegar
⅛ cup soy sauce
1½ teaspoon fresh ginger root, finely grated
1 teaspoon fresh turmeric root, finely grated (optional)
Pinch of sea salt and freshly ground pepper, to taste
- Putting the carrots, onion, ginger, and turmeric in first, pour the liquids (oil, vinegar, soy sauce) over the solid ingredients last, combine all ingredients in a food processor or blender, and blend until mostly smooth making sure to leave a bit of texture. Season with salt and pepper as needed;
- With the kale or other vegetable already in its serving dish, pour the dressing overtop and lightly toss; serve immediately.