Carrot Ginger Salad Dressing
Going to Benihana as a kid, I always drank the salad dressing out of the bowl. Such a delicious flavor! Some kind of spicy carrot stuff. I resolved to some day figure out how to make that dressing myself.
I found this online - it's pretty close.
1/2 cup shredded carrotWhirl in blender until smooth. I usually pour it into a pitcher and sit that in the freezer to chill. I seldom make enough of this stuff; this dosage above should serve a 2-3 person salad just fine.
2 Tbsp. Mirin, Japanese cooking wine
2 Tbsp. rice vinegar
1 Tbsp. soy sauce
1/2 Tbsp. fresh grated ginger (you can use more, but it might kick your butt)
1/2 tsp. sesame oil, dark if your store offers the choice.
3 oz. silken tofu (this will thicken it up)
A lighter alternative to balsamic vinagrette - lighter with more mouth-filling texture.