Total Time
Prep 15 mins
Cook 0 mins

This is a wonderful dressing. I like to buy the coleslaw mix in the bags and add this delicious dressing. Also great on any leafy salad greens. From a 2001 recipe in Gourmet Magazine, slightly modified. Dressing keeps, covered and chilled, 1 week.

Ingredients Nutrition


  1. Pulse carrots in a blender until almost pureed.
  2. Add chopped ginger, chopped shallots, rice vinegar, soy sauce, sesame oil, and salt.
  3. Pulse until ginger and carrots are minced.
  4. With motor running, add vegetable oil in a slow stream.
  5. Add 1/4 cup of water and blend until smooth, 2-3 minutes.
  6. Thin dressing with additional water if desired.


Most Helpful

I made something similar to this except I didn't use vegetable oil, just sesame oil and I didn't have any fresh ginger, so I used ground ginger and added fresh garlic and a bit of sugar. It tastes great on plain lettuce or on steamed broccoli! Mmmmm

ninti September 09, 2009

This is a very mildly seasoned dressing. The main flavors are the sweet carrot and ginger, which is a great combination. The texture is a little different because of the carrot. It's a tad thick and.. I can't think of a better word but maybe 'grainy'? I used my blender and also my processor to try and get it smoother but it just wouldn't.

yogi March 08, 2006

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