Simple Way to Ginger Carrots Pickled

Carrot Ginger Dressing And Dip

Pickled carrots combined with the bright flavor of ginger, the subtlety of rice vinegar and the heat and spice of red thai chiles.

Recipe Summary Carrot Ginger Dressing And Dip

A version of the thick, orange-colored salad dressing served at Japanese restaurants. Great on iceberg lettuce, as a dip for celery sticks, or spooned into hollowed-out cucumber rounds topped with sesame seeds and scallions. Vegan and low-fat.

Ingredients | Ginger Carrots Pickled

2 carrots, peeled and roughly chopped

2 tablespoons peeled and roughly chopped fresh ginger

1 small shallot, roughly chopped (Optional)

2 tablespoons white miso paste

2 tablespoons rice vinegar

2 tablespoons grapeseed oil (Optional)

1 tablespoon sesame oil

Directions

Combine carrots, ginger, and shallot in a food processor; pulse until minced. Scrape sides of the bowl and add miso, vinegar, grapeseed oil, and sesame oil to carrot mixture and blend until smooth.

Any neutral oil can be used in place of the grapeseed oil.

If necessary, add water, 1 teaspoon at a time, to reach the desired consistency.

Serve immediately or cover tightly and refrigerate for up to 5 days.

Info | Ginger Carrots Pickled

prep: 10 mins total: 10 mins Servings: 8 Yield: 1 1/2 cups

TAG : Carrot Ginger Dressing And Dip

Side Dish, Sauces and Condiments Recipes, Salad Dressing Recipes,