Post by amarante on Oct 16, 2016 10:41:18 GMT -5
This is another Lucky Peach recipe. Dressing is good and relatively healthy.
Carrot-Ginger Dressing
Source: Peter Meehan - Lucky Peach Presents 101 Easy Asian Recipes
Makes 1 cup
1 piece (2") fresh ginger, sliced
1 small carrot, roughly chopped (about ¼ C)
¼ C roughly chopped onion
2 T rice vinegar
1 T soy sauce
½ t sugar
1 t sesame oil
¼ C vegetable oil
+ kosher salt
With the motor running, toss the ginger and carrot into a blender. Add the onion, vinegar, soy sauce, and sugar, and process until smooth. Slowly drizzle in the sesame oil and vegetable oil and blend until emulsified. Season lightly with salt. The dressing will keep, covered and refrigerated, for 1 week.”
“You might know this dressing from such places as Benihana or the vaguely Asian, mainly vegetarian restaurant everybody started going to freshman year of college. It rules. Making a chopped salad with a bunch of supermarket vegetables that look like they were sprung from the soil at Chernobyl? This dressing’s got you covered. It works as a dip, too, for blanched or raw vegetables. Jokingly we said that you could turn any vegetable into salad simply by anointing it with a hit of the orange stuff, and when we poured some onto the wedge of napa cabbage in the photo of Pan-Roasted Rib Eye, it turned out to be true: napa cabbage + this salad dressing = very delicious. The possibilities are endless.
Carrot-Ginger Dressing
Source: Peter Meehan - Lucky Peach Presents 101 Easy Asian Recipes
Makes 1 cup
1 piece (2") fresh ginger, sliced
1 small carrot, roughly chopped (about ¼ C)
¼ C roughly chopped onion
2 T rice vinegar
1 T soy sauce
½ t sugar
1 t sesame oil
¼ C vegetable oil
+ kosher salt
With the motor running, toss the ginger and carrot into a blender. Add the onion, vinegar, soy sauce, and sugar, and process until smooth. Slowly drizzle in the sesame oil and vegetable oil and blend until emulsified. Season lightly with salt. The dressing will keep, covered and refrigerated, for 1 week.”
“You might know this dressing from such places as Benihana or the vaguely Asian, mainly vegetarian restaurant everybody started going to freshman year of college. It rules. Making a chopped salad with a bunch of supermarket vegetables that look like they were sprung from the soil at Chernobyl? This dressing’s got you covered. It works as a dip, too, for blanched or raw vegetables. Jokingly we said that you could turn any vegetable into salad simply by anointing it with a hit of the orange stuff, and when we poured some onto the wedge of napa cabbage in the photo of Pan-Roasted Rib Eye, it turned out to be true: napa cabbage + this salad dressing = very delicious. The possibilities are endless.
