I spent my late teens and early twenties consuming so much carrot ginger dressing, that my clothing and hair smelled of it. It was served at dirt cheap venues throughout the East Village in Manhattan, where I lived. Eventually, I wanted nothing to do with it. Now, *cough cough* years later, I suddenly got a hankering for it. So, I decided to give making it a try, and I have to say, it tastes much better than I remember! It had a bite, a perfect amount of nuttiness and tartness, and I think I have a favorite newfound/vintage dressing!
Here’s the recipe that inspired me. And here’s what I did, based on my personal taste preference, and the ingredients that I had in my fridge and pantry:
- 1 shallot, roughly chopped
- 1 big chunk of ginger (about an inch)
- 2 carrots, peeled and roughly chopped
- About 1 tablespoon rice vinegar
- About 1 tablespoon sesame oil
- About 1/8 cup olive oil
- A dash or two of Salt, Pepper and Cayenne Pepper
- About 1-2 tablespoons water, to desired consistency
Combine all ingredients but the water in a food processor or powerful blender. After everything is blended, add 1 tablespoon water. If you desire a runnier dressing, add another tablespoon of water.
I added the carrot ginger dressing to a salad I made with a couple of chopped radishes, a few slices cherry tomatoes, a chopped Persian cucumber, chopped hard boiled egg, a quarter avocado, sprinkled with crumbled feta cheese and toasted pumpkin and sunflower seeds.