Getting Saucy For Ginger Carrot Fixer
My friends and relatives have been known to ask for extra dressing on their salads at Japanese restaurants. That’s how much they love its creamy, nutty taste.
Of course, drowning your greens in dressing, and probably one made with a generous amount of Kewpie mayo, may not be the most heart-healthy action.
That’s why they’re sure to be as glad as I am to find this alternative recipe that has all the delightful flavor they’re accustomed to, but makes use of canola oil and carrots to create its sweet creaminess.
“Ginger Carrot Fixer” is from “Secret Sauces” (Kyle), of which I received a review copy. The book, which contains 65 recipes, is by Vanessa Seder, a recipe developer and tester for cookbooks, and magazines including Martha Stewart Living, Ladies’ Home Journal, and Cooking Light.
She understands how a great sauce can transform even the most basic of ingredients — be it “Avocado Green Goddess,” “Fig and Balsamic Agrodolce,” “Waikiki Teriyake,” “Secret Ingredient Caramel” and many more. Seder also provides recommendations on what to use each sauce for.
Just throw the ginger, scallions, mirin, white vinegar, soy sauce, sesame oil and other ingredients in a food processor or blender, and combine until smooth, creating an orange colored emulsion.
This is where a high-powered Vitamix would come in handy to get the smoothest of mixtures. If you’re not fortunate enough to own one, just know that your dressing will be creamy, but still have a slight grainy texture from the carrot fibers.
This dressing is pretty addictive with its gentle tang, sweetness, and toasty nuttiness.
Drizzle it over a grain bowl, cooked greens such as spinach or kale, bay shrimp, or a green salad.
And if you want to spoon on extra, I won’t judge.
Ginger Carrot Fixer
(Makes about 1 1/2 cups)
3 medium carrots, peeled and cut into 1-inch chunks
2 tablespoons finely chopped fresh ginger
2 scallions, chopped, whites and light green parts (save dark greens for another use)
1/4 cup rice vinegar
3 tablespoons mirin
2 tablespoons low-sodium soy sauce
2 teaspoons toasted sesame oil
1/2 cup canola or grapeseed oil
Place carrots, ginger, scallions, vinegar, mirin, soy sauce, sesame oil, and canola oil in a high-speed blender or food processor. Blend until smooth. Season to taste with salt and blend to incorporate.
Store refrigerated in an airtight container for up to a week.
From “Secret Sauces” by Vanessa Seder
More Sauces and Dressings to Enjoy: Citrus Sauce
And: Oregano Vinaigrette