Moving apartments. There’s the process of finding boxes, fiddling with packing tape, stacking boxes and boxes of really, really heavy boxes filled with records and books, all while wondering if there really is a need to hang onto that silly, kooky-looking, vintage coconut girl purse. Does it stay or does it go? As you can see, I’ve got a lot on my plate right now.
I’m not looking for things to get any more complicated. Which is why I’m glad I’ve got this salad dressing as my new weapon against March Madness. I’m not talking basketball here, in case you thought otherwise. You know that tiny salad compartment tucked away in the corner of your bento box from that sushi joint around the corner? This salad dressing is kinda like the one you’d find at Japanese sushi restaurants – it’s sweet and earthy and bright. It looks like a ray of sunshine (trust me, Vancouver in March needs all the sunshine it can get) and it tastes just as lively.
It does look odd, kind of thick, like pureed carrots, but that’s exactly what it’s got going for it. Plus ginger, and lemon and the warmth of toasted sesame. It’s delicious and virtuous at once. It’s like the best tasting vitamin boost ever.
The dressing is lovely poured over a simple green salad sprinkled with sesame seeds. But I think it would be just as nice over steamed spinach. This recipe makes a lot. That jarful? That’s what’s left after 4 or 5 big ol’ salads. So you may want to cut the recipe in half. Or pour it over everything you eat this week.
You’ll be happy you did.
carrot ginger dressing
(adapted from Appetite for Reduction)
1/2 lb carrots, peeled & sliced into 1″ chunks
1 T fresh minced ginger
2 cloves garlic, minced
1/4 c fresh lemon juice
2 T water
1 T white wine vinegar
1 t roasted sesame oil
1 t canola oil
1 t agave syrup
a few dashes of sriracha
1/4 t salt
Boil up the carrots until tender – about 15 minutes or so. Drain and run under cold water until cool. Add the drained carrots and everything else into a food processor and blend until smooth. Thin out the dressing if needed with a little water.
Moving is totally the worst in my opinion…especially the packing and unpacking parts. Good luck!
I’ve always wondered about this dressing, since I get sushi quite a bit and there are often lunch deals that come with a salad and the infamous orange dressing. So excited to try it!
I bet it would also make a great dip – for veggies or pita chips, maybe?
I make a very similar dressing to this, using the recipe from Mark Bittman’s How to Cook Everything. The version I make doesn’t call for cooking the carrots, and it has miso in it. SO good! I can seriously eat it by the spoonful straight out of the jar. YUM! Also, last night, I made carrot soup that has a similar flavor, using this recipe: http://smittenkitchen.com/2012/01/carrot-soup-with-miso-and-sesame/ It’s the perfect sunshine-y food for a gloomy, rainy March day!
I was just thinking about carrot ginger juice last night! But a salad dressing sounds amazing too! We’re getting ready for a move in a couple of weeks too. Such a major task, while still trying to get work stuff done!
mmm, I think I’m going to have to try this on everything! I bet it would also be great on pasta or rice noodles.
Now that’s not something you see everyday on your salad, is it? What a ludicrously orange colour and I can already think of a salad to put this on!
Joanne, this is so good and I’m sure this version is so much healthier 🙂
Yes, snarkapuss, I think it would be!
Chris, I’ll have to check out the Bittman version and I have that SK soup bookmarked.
It’s funny how everything seems to happen at once, Jacqui: moving and a ton of work all at the same time! Oh well, it’s all for the greater good 🙂
Vanessa, let me know what you think of it!
Amrita, I hope you mean ludicrous in the best way 🙂 It’s a great salad dressing and I LOVE how bright and cheerful it is.
Mmm I love carrot ginger dressings. I don’t remember seeing this in AFR but will now have to go find it!
Great flavour combo and looks fantastic!
Looks like a fabulous vitamin enriched salad dressing & perfect for the sinus cold I’ve been fighting this past week. Today is the first day I’m actually feeling a bit better and my voracious appetite has returned. Must get me a new bottle of sriracha soon!
Can’t wait to try this with my family. My husband and sons are huge fans of the french style carrot salad that i found on your blog last year. this is gonna be a winner!! good luck with your move.
Ashley, it’s a good recipe – I hope you give it a go!
Joanne, it is soooo vitamin packed 🙂 Terrific for fighting colds, I’m sure. Get better soon!
Thanks Jo Lyn, glad to hear that salad is one of your faves (it’s totally one of mine too).
How important is it to boil the carrots? Cooking carrots makes them seem more starchy to me, which I’m not sure I’d like as a quality in a salad dressing…
Mmmmm! I LOVE this kind of dressing, and this recipe looks just about perfect for making it at home. Toasted sesame oil is one of my favorite things! How did you know?!
Everyone could use a little sunshine in a jar… especially in the midst of a move. Good luck!
Gen, this salad dressing isn’t starchy and I don’t think you’d even notice that the carrots were boiled. The only reason they’re boiled is because they’re easier to puree that way. If you have a juicer, just use fresh carrot juice instead and I’m sure that would be a good replacement.
I love that it’s virtuous! Looks wonderful and bright. Good luck with your move! A whole new place to decorate– how fun! xo
Are you kidding me? This recipe sounds and looks totally delicious! This is going on my list of recipes to make over the next week. 😉
I boiled the carrots, made the dressing, and it’s wonderful, not starchy at all! Thanks for this great recipe – like other commenters, I’ve always loved it in Japanese restaurants, but never thought to make it home
Love how vibrant this dressing is, and I have to say, I feel a little healthier just looking at it! 😉 I’m going to have to try this on a nice, crunchy salad!
Thanks achowlife! It’s virtuous and delicious, the best kind of combo 🙂
Robert Richards, glad you approve. Enjoy!
Gen, hooray! Glad you enjoyed it. Yes, the boiling seems odd at first, but it works.
Thanks DP! It sure does make you feel extra healthy!
I love having a large batch of delicious dressing in the fridge to motivate my whole salad game. Or to just put on warm rice with avocado, toss with a little sauteed cabbage, etc etc. It’s like an extra good-eating insurance measure when things get a little crazy. So happy to stumble onto your blog by the way! 🙂
Wow, what a gorgeous color this dressing has! And I am totally love ginger in everything right now… I can’t wait to make this. What a great addition to my spring salad rotation!
Laura, thanks for stumbling by! I hope you stay a while 🙂
Thanks Cozy, I love the colour too. So bright and cheery.
I absolutely hate moving. We have been in our house almost 5 1/2 years – the longest I have lived anywhere as an adult. I can’t imagine uprooting but I’m sure we will at some point. I LOVE this type of dressing. I’ve tried a few and they haven’t been quite right, so I’m excited to give this one a whirl.
Dana, we’re now in our new place but nowhere near being settled. However, I love this place – the newness of it (and the fact that it has a dishwasher doesn’t hurt things either). I hope you do give the dressing a try – I’m in love with the book and I don’t think this salad disappoints!
Just tried your recipe. You’re right, it looks odd but it tastes great! Simple to make too.
Felicia, so glad you enjoyed this!!
I made this last night and just had to let you know that my 3 year old absolutely ADORED it! Not only did he scarf down his salad, he requested more of the dressing which he then proceeded to eat like a delicious cold-carrot soup!
Gretchen, so glad to hear that this is very kid-friendly!! Hooray – it’s great to have a kid gobbling down salad 🙂