Have you ever eaten the delicious little salad that you sometimes get at sushi with the bright orange dressing? I always wondered how they made it and turned a simple lettuce salad into something so delicious.
Wonder no longer, as I came across a recipe that will satisfy the cravings for that carrot ginger dressing, and may become a new favourite both for its flavour and for the fact that it is one of the healthiest dressings I have come across.
Unfortunately this one is pretty impossible without a food processor or blender, but if you have access to one give it a try!
I made a few tweaks to the original recipe to make it suit us better, leaving out the raw onion (I find it a little too pungent), leaving out the sugar and changing up the oil for sesame oil for extra flavour.
Carrot and ginger asian style salad dressing
1 tablespoon grated ginger
1 clove garlic, crushed
1 stick celery
3 tablespoons rice vinegar
3 tablespoons sesame oil
2 tablespoons water (I would probably reduce this next time)
2 teaspoons soy sauce
A squeeze of lemon juice
Place all ingredients except water into the food processor or blender.
Blitz until all ingredients are finely diced, then decide if the mixture needs extra moisture and add water slowly until the dressing reaches your desired consistency. I like it a little chunkier, so if I made it again I wouldn’t add as much water.
Use your dressing atop a cabbage or lettuce based Asian salad.
We used a combination of red and white cabbage, cucumber, red capsicum and snow peas. It was such a tasty and crunchy salad that went perfectly with the freshness of the dressing. This dressing is ideal with just plain iceberg lettuce if you are looking to recreate the ‘sushi train’ experience.
Recipe adapted from: Skinny Taste