Carrot Ginger Salad Dressing
Going to Benihana as a kid, I always drank the salad dressing out of the bowl. Such a delicious flavor! I resolved to some day figure out how to make that dressing myself.I found this online - let's see how it works out:
From: idlewild@webspan.net (Idlewild)
Subject: Ginger Carrot Dressing
Sender: phill@news.rt66.com
> From: judyw407@aol.com (Judy W407)
> Would love to find a recipe for ginger salad dressing.
I picked this one off of rec.food.cooking some time ago. It is quite
delicious, but I find it a bit strong. I use maybe 1/3 of the amount of
ginger called for in the recipe.
Ginger Carrot Dressing
Recipe By: stingh@nwlink.com
1/2 cup shredded carrot
2 Tbsp. mirin
2 Tbsp. rice vinegar
1 Tbsp. soy sauce (I use 'usukuchi' made by Kikoman, a very very pale
soy that is favoured in some parts of Japan...it makes the lightest and
prettiest result)
1 Tbsp. fresh grated gingerroot (more or less. I use more...but that's strong)
(for the tender, this can be left out)
1/2 tsp. dark sesame oil (optional)...I've never tried this
3 oz. silken tofu (optional)...this is good for variety
Whirl in blender until smooth.
"2 oz. serving =28 calories" it says at the bottom. Keeps a week
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