Japanese Carrot-Ginger Salad Dressing
- Ready In:
- 5mins
- Ingredients:
- 11
- Yields:
-
68 tablespoons
ingredients
- 44.37 ml minced carrots
- 44.37 ml minced peeled fresh gingerroot
- 1 medium onion, chopped (about 1 cup)
- 29.58 ml finely chopped lemons (with some rind)
- 118.29 ml soy sauce
- 177.44 ml vegetable oil
- 177.44 ml seasoned rice vinegar
- 177.44 ml water
- 29.58 ml ketchup
- 0.61 ml salt (adjust depending on how salty your soy sauce is) (optional)
- 1.23 ml fresh ground black pepper
directions
- Place all ingredients in a blender or food processor; process on high until smooth, at least 2 minutes.
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Reviews
-
I made this dressing today. Everything was going fine, it tasted so great. Until I added the ginger. The fresh ginger I had expired, so I decided to use dried instead. But I never thought to find out the conversion between dried and fresh. BIG MISTAKE!!! It turns out 1 tbsp fresh ginger = 1/8 tsp ground ginger! So I had used over 16 times the correct amount! Wow was is smelly and disgusting, and I'm someone who loves the taste and smell of ginger. Word to the wise, always check coversions. I will definetly try again soon and post another review. I hope it turns out right this time
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