Saus Wortel Jahe
If you enjoy the sweet-tangy salad dressing served at Japanese restaurants, this delicious Carrot Ginger Dressing recipe is for you. Seasoned with miso, rice vinegar, and sesame oil, it’s a light and refreshing dressing that will zest up any green salad.
Foto: Just One CookbookBahan-bahan
- 1 carrot ((4.8 oz, 135 g))
- ¼ onion ((2.5 oz, 70 g))
- 1 knob ginger
- 1½ Tbsp sugar
- 1 Tbsp miso ((I use mild and mellow white miso))
- ¼ tsp Diamond Crystal kosher salt ((to taste))
- freshly ground black pepper ((to taste))
- 1 tsp toasted sesame oil
- ½ cup rice vinegar (unseasoned) ((DO NOT substitute other vinegars as they are too acidic and strong))
- ¼ cup neutral oil
Langkah-langkah
Gather all the ingredients.
Peel 1 carrot and chop it into pieces about ½–1 inch (1.25–2.5 cm).
Chop ¼ onion into 1-inch (2.5-cm) pieces.
Peel 1 knob ginger and slice into small pieces. Put all the chopped vegetables into a food processor (I use my 3-cup Cuisinart Blender Food Processor Duo) or a high-powered home blender like Vitamix.
Purée until fine and smooth.
Add 1½ Tbsp sugar, 1 Tbsp miso, ¼ tsp Diamond Crystal kosher salt, and freshly ground black pepper to the vegetable purée.
Add 1 tsp toasted sesame oil, ½ cup rice vinegar (unseasoned), and ¼ cup neutral oil.
Process again until the dressing is completely smooth. Taste and adjust the seasoning with salt, as needed. If it‘s too sour, add a bit more sugar. If you prefer a lighter dressing, add water to thin it; I don‘t add water so the dressing will keep longer.
Serve over a green salad. Here, I have a salad of iceberg lettuce, cucumber, red radishes, and tomatoes.
You can store the dressing in an airtight container or mason jar for up to 1 week. Shake well before using. If you take out the portion you need and put the dressing back into the refrigerator right away, it will keep for up to 2 weeks. Or, you can store it in the freezer for up to a month.
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