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Carrot-Ginger Dressing
Enjoy this lighter variation of the Japanese steakhouse classic at home drizzled over a bed of crunchy greens and radishes or on a side of steamed broccoli.
2 carrots, peeled and coarsely chopped (1 1/4 cups)
1/2 cup water
1 Tbsp. minced shallot
1 Tbsp. rice wine vinegar
2 tsp. grated fresh ginger
2 tsp. toasted sesame oil
1 tsp. vegetable oil
1 tsp. soy sauce
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Carrot-Ginger Dressing

Carrot-Ginger Dressing

Carrot-Ginger Dressing
One Star Guiding Stars
  • Servings:Makes 3 /4 cup
  • Prep Time:5 minutes
  • Cook Time:15 minutes
1. Combine two-thirds of carrots in a small saucepan with water and bring to a simmer over high heat. Reduce heat to low, cover, and cook until carrots are tender, about 10 minutes. Transfer carrots and 1/3 cup cooking liquid to a blender.
2. Add remaining one-third of raw carrots, shallot, vinegar, ginger, oils, and soy sauce and puree until mixture is smooth, about 30 seconds. Let cool before using or transfer to a jar and refrigerate for up to 5 days.
Source: Hannaford fresh Magazine, May - June 2017