Dip or Dressing or Marinade or Sauce…which is it?

By Lori Powell
For One or Two Bites, a blog for singles and couples

I’m in love with the carrot sesame ginger salad dressing at my local Japanese restaurant. If you order sushi, they’ll give you the option of miso soup or a salad. I usually go for the salad, simply because of that delicious, pulpy orange dressing.

The main ingredient in this recipe is carrots. Baby carrots – the real deal, not the shaved down, bagged versions sold as “baby carrots” at the grocery store (some have the aroma of a damp basement that I can’t get past) – are available in spring and early summer.

The recipe below is an attempt to duplicate that Japanese restaurant recipe using baby or regular carrots and I think I might have just gotten it right – but you’ll be the judge.

Since the dressing is kind of pulpy, it can hold up as a dip to crudités or even act as a marinade or a sauce for grilled fish. Since you just purée the carrots raw in your blender, slice them super thin or shred them if you don’t have a powerhouse blender, such as a Vitamix.

The fresh infusion of lime and ginger serve as a counterpoint to the sweet carrots. This dressing is so addictive you might even be tempted to drink it. Add a fresh hit of herbs, such as chives, cilantro or scallions, and some hot sauce such as sriracha, if you desire!

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Carrot Sesame Ginger Dressing or Dip
Makes about 1-1/2 cups

1-1/2 cups peeled and sliced baby carrots
1/2 cup tangerine juice
2 tablespoons finely chopped shallots or onion
2 tablespoons seasoned rice vinegar
2 tablespoons canola oil
1 tablespoon peeled and finely grated fresh gingerroot
1 tablespoon low-sodium soy sauce
2 teaspoons fresh lime juice
2 teaspoons dark sesame oil

1. Add all ingredients in a blender and puree until smooth. Season with salt and pepper, to taste.

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