The requested URL /sdmb/showthread.php?t=768573 was not found on this server.If you’ve ever gotten salad at a Japanese restaurant, especially hibachi restaurants then you’ll know what I mean when I talk about the orange-colored ginger dressing that comes on the little pile of (often crappy) lettuce. A lot of people call it Benihana dressing, I’m guessing because Benihana is the restaurant that made it famous. Duh.No matter the origin, as a salad dressing snob, I marvel at the fact that it is so lean but so flavorful. That it can turn iceberg lettuce into a worthwhile experience, a feat previously reserved for the culinary muscle of blue cheese and bacon. Or if you hang with me creamy curry dressing. I’ve always loved that orange colored ginger dressing. And in my mind it has always been made with carrots. Like never a question in my mind. I don’t know why I’ve assumed that.So after I made this recipe and photographed it, I decided to google the real Benihana recipe to see how far I was off from the real McCoy.

And I have to say that I have been wronger in my life. But not by much.All of the recipes I could find had onions, celery and tomato paste or some combination there of.None of the sources I found had carrots. In my defense, I couldn’t find the actual certified Benihana dressing recipes. So maybe they are wrong and I am right. But I do know one thing. One solitary thing about which I am not wrong. This dressing is spectacular. Like I wanted to drink it with a straw. Like so good it would turn cardboard into a delightful meal.Am I making my point?So Benihana it is not. [Or maybe it is.] But I know you will never be more excited about my mistake.DO you ever eat iceberg lettuce?Have you been to a Benihana restaurant?Do you think the real Benihana dressing has tomato paste and celery? Prep Time: 10 minutes Total Time: 10 minutes Yield: 1 1/2 cup Serving Size: 2 tablespoons This carrot ginger dressing reminds me of that salad dressing you get at Japanese restaurants like Benihana. It is so flavorful and will transform salad greens.

Ingredients 1 cup shredded peeled carrot ½ cup peanut oil, preferably roasted 3 tablespoons white vinegar 2 tablespoons dark pure maple syrup or agave nectar 2 teaspoons miso paste *see ingredient note 1 ½ teaspoons grated fresh ginger root ¼ teaspoon salt ¼ teaspoon white pepperInstructions Puree all ingredients in a blender on high, until smooth, about 30 seconds.Notes*Ingredient note: miso paste is found in the refrigerated section of the supermarket with the tofu and other refrigerated Asian ingredients, such as egg roll wrappers. sushi delivery mayfair londonOften in an area of the produce section in large supermarkets. vua sushi onlineChoose a lighter colored variety for the mildest flavor. how to order sakae sushi

This dressing is the result of a recent take-out dilemma. Our out-of-town guests were debating over several take-out options for a lazy dinner at home, when one of our friends decided she was ultimately craving a salad. Specifically, the type from a Japanese restaurant. We have yet to find a suitable delivery option in that department, so I offered to try my hand at making the carrot ginger dressing she was craving. Luckily, it was a success!buy sushi grade fish toronto This tasty combination of carrots and ginger is hard to beat, and tastes surprisingly authentic, even without the traditional soy-based ingredients, like miso and soy sauce. where to buy sushi candy making kit(Which I didn’t happen to have on hand at the time.) order sushi beirut

If you’re anything like me, you might already have all of these ingredients in your kitchen and can enjoy this salad dressing tonight! I hope you enjoy it as much as we have. Japanese Restaurant-Style Carrot Ginger Dressing makes about 1 1/2 cups Adapted from The Food Network 1 cup shredded carrots (about 2 medium carrots) 2 tablespoons fresh chopped ginger 1/2 cup chopped onion 3 tablespoons raw coconut vinegarwhere can you buy sushi grade tuna 2 tablespoons raw honey 1 tablespoon toasted sesame oil 1/2 cup extra-virgin olive oil Combine all of the ingredients in a blender, and blend until completely smooth. (If using a high-powered blender like the Vitamix, there’s no need to shred the carrots beforehand!) Like most dressings, the flavor gets better over time, so I recommend chilling it in the fridge for an hour or two before serving.

Store leftovers in a sealed glass jar in the fridge for up to 4 days. 3 Print 10 mins 10 mins 1 cup shredded carrots (about 2 medium carrots) 2 tablespoons fresh chopped ginger ½ cup chopped onion 3 tablespoons raw coconut vinegar 2 tablespoons raw honey 1 tablespoon toasted sesame oil ½ cup extra-virgin olive oil 2 tablespoons water ¾ teaspoon salt Combine all of the ingredients in a blender, and blend until completely smooth. (If using a high-powered blender like the Vitamix, there's no need to shred the carrots beforehand!) Like most dressings, the flavor gets better over time, so I recommend chilling it in the fridge for an hour or two before serving. The great thing about making salad dressings is that they are highly adaptable to suit your personal taste. I happen to love ginger, and the spicy kick that it adds to this dressing, but if you prefer a more mild flavor, you can always start off with less, then add more to taste. The same goes with any other ingredient! Since there’s no cooking or baking involved, you can always keep adding and adjusting the ingredients until the dressing tastes “just right” for you.