Japanese Restaurant Salad Dressing
I could eat this dressing with a spoon.
Servings: 6 Servings
Calories: 155kcal
Equipment
Ingredients
For the Japanese Carrot-Ginger Dressing
- 3 medium-size carrots peeled and cut into about 1-inch chunks
- 1 piece 2-inches fresh ginger, peeled and cut into disks
- 1 shallot minced, or 1⁄4 cup minced onion
- ¼ cup unseasoned rice vinegar or 3 tablespoons white wine vinegar
- ¼ cup canola, peanut, or vegetable oil
- 1 tablespoon Asian dark sesame oil see Note
- 1 teaspoon granulated sugar
- 4 teaspoons miso paste optional, but recommended
- 2 teaspoons mirin optional
For the Salad
- 6 to 7 cups thinly sliced romaine lettuce about 11⁄2 heads lettuce or 2 hearts of romaine
- ½ cups shredded peeled carrots
- ½ cucumber preferably seedless or English, peeled, cut in half lengthwise, and thinly sliced crosswise
- Handful of cherry or grape tomatoes
- 1 cups steamed tiny broccoli florets optional
Instructions
- Make the Japanese carrot-ginger dressing: Place the carrot chunks, ginger, shallot or onion, rice vinegar, canola oil, sesame oil, and sugar in a food processor fitted with the metal blade. Pulse until well combined. Add the miso and mirin, if using, and 1⁄4 cup of water and puree until nicely blended and fairly smooth. If you want your dressing a little thinner, you can add another tablespoon or two of water and puree again.
- Make the salad: Place the lettuce, shredded carrots, cucumber, tomatoes, and broccoli, if using, in a large serving bowl and drizzle about 1⁄2 cup of the dressing on top, or more if desired. Toss the salad and serve.
Nutrition
Calories: 155kcal | Carbohydrates: 10.36g | Protein: 2.13g | Fat: 12.26g | Saturated Fat: 1.11g | Sodium: 200.41mg | Potassium: 352.07mg | Fiber: 3.06g | Sugar: 4.77g | Vitamin A: 11083.49IU | Vitamin C: 18.97mg | Calcium: 42mg | Iron: 0.9mg