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New York, New York
I enjoy simple things: solitude, cheap sheet cake, and sunlight. I also believe that white is, in fact, a color. Bring me fresh flowers and we can be friends.

Good Reads


April 12, 2012

Recipe: Carrot Ginger Dressing

I never fail to order a house salad every single time I go to a Japanese restaurant. Not because I'm trying to get my serving of greens, but really because I am OBSESSED with the dressing.  Depending on who I am dining with, I usually end up drinking the dressing out of the bowl (it's a very rare occasion if I don't).  I've been meaning to make my own dressing ever since my friend John got me a grater plate for Christmas this year. It was actually the first thing he suggested I make with it. 

It only took me 4 months to get around to it. 

1/2 lb carrots (3 medium)
1/4 cup chopped peeled fresh ginger
1/4 cup seasoned rice vinegar
1 tablespoon soy sauce
1 tablespoon Asian sesame oil
1/2 cup vegetable oil
1/4 cup water
Chinese five spice

Peel the carrots and ginger and grate using the grater plate. If you don't have a grater plate, you can use a food processor (which will probably be a LOT quicker). Combine with rice vinegar, soy sauce, sesame oil, and vegetable oil.  Add salt and Chinese five spice to taste.

Yes, my arm got tired of grating, but who couldn't use a little extra arm workout?  The results were worth it and I've got my own stash of dressing to last me for two weeks. 

Ok, probably a week. But rules!