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Carrot-Ginger Dressing
Guiding Stars
Servings:
Makes 3 /4 cup as an appetizerPrep Time:
5 minutesCook Time:
15 minutes
Ingredients
Enjoy this lighter variation of the Japanese steakhouse classic at home drizzled over a bed of crunchy greens and radishes or on a side of steamed broccoli.
2 carrots, peeled and coarsely chopped (1 1/4 cups)
1/2 cup water
1 Tbsp. minced shallot
1 Tbsp. rice wine vinegar
2 tsp. grated fresh ginger
2 tsp. toasted sesame oil
1 tsp. vegetable oil
1 tsp. soy sauce
Directions
1. Combine two-thirds of carrots in a small saucepan with water and bring to a simmer over high heat. Reduce heat to low, cover, and cook until carrots are tender, about 10 minutes. Transfer carrots and 1/3 cup cooking liquid to a blender.
2. Add remaining one-third of raw carrots, shallot, vinegar, ginger, oils, and soy sauce and puree until mixture is smooth, about 30 seconds. Let cool before using or transfer to a jar and refrigerate for up to 5 days.
Source: Hannaford fresh Magazine, May - June 2017
Nutrition
| Nutritional Facts | |
| Servings | Makes 3 /4 cup |
| Base Nutrients | |
| Calories | 35 kcal (2%) |
| Calories from Fat | 23 kcal (0%) |
| Total Fat | 3 g (4%) |
| Saturated Fat | 0 g (0%) |
| Cholesterol | 0 mg (0%) |
| Sodium | 110 mg (5%) |
| Total Carbohydrates | 4 g (1%) |
| Dietary Fiber | 1 g (4%) |
| Protein | 0 g (0%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | n/a |
| Minerals | |
| Calcium | n/a |
| Iron | n/a |
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