1 medium carrot, roughly chopped 2 tablespoons chopped peeled ginger 1 teaspoon packed light brown sugar 2 tablespoons rice vinegar (not seasoned) 1 teaspoon fresh lemon juice 2 teaspoons low-sodium soy sauce 2 teaspoons sesame oil Put the carrot and 1 cup water in a small saucepan. Bring to a simmer over medium-low heat and cook until tender, about 15 minutes. Reserve 1/2 cup cooking liquid, then drain the carrot.Puree the carrot and reserved cooking liquid in a blender until smooth. Add the ginger, brown sugar, vinegar, lemon juice, soy sauce, sesame oil and teaspoon salt; Per serving (2 tablespoons): Calories 17; Fat 1 g (Saturated 0 g); Protein 0 gPhotograph by Andrew McCaul Recipe courtesy of Food Network Magazine More Recipes and Ideas Recipe courtesy of Food Network Kitchen BROWSE REVIEWS BY KEYWORD This recipe is featured in: Recipes and Tips for a Healthy Lifestyle Are you sure you want to remove this item from your Recipe Box?

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Follow PureWow on Pinterestgames sushi cat the honeymoon free online No, thanks I hate pretty things. Go to my Recipe Box Better than the stuff at your local Japanese spot You know the dressing that comes on your salad at Japanese restaurants? That addictive, tangy-sweet, orange-hued concoction? Well, with this recipe, there’s no need to take a trip to your local Japanese spot for a fix. The dressing requires only a few ingredients and comes together in 15 minutes tops. Then all you need to do is prep a salad (a bed of romaine or spinach will do) and get dressing. 2 large carrots, peeled and chopped 1 tablespoon grated ginger 5 scallions, white parts only, chopped ¾ cup peanut oil (or other neutral oil) ½ cup seasoned rice vinegar 2 tablespoons soy sauce 1. In the bowl of a food processor, process the carrots, ginger and scallions until coarsely shredded.

2. Add the oil, rice vinegar, soy sauce, sugar and salt. Process until the ingredients are fully incorporated and relatively smooth. Transfer the dressing to a lidded container and store in the refrigerator for up to a week. 4711 Ashford Dunwoody Road, Atlanta Q: My family loves the ginger dressing at Taki [Japanese Steakhouse]. Is it possible for you to get the recipe so we can make it at home? — Wendy Harris, Kennesaw A: Steve Sharples, general manager of the Taki Japanese Steakhouse in Perimeter Village shared their recipe for a gluten-free salad dressing that he says works just as well as a dipping sauce. At the restaurant, they serve the dressing on their garden salad of greens, tomato, cucumber, red onions, mushrooms and croutons. Sharples suggests trying a creamy variation by adding gluten-free mayonnaise. Testers agreed the dressing would be delicious on grilled vegetables, fish or chicken as well. And it makes a terrific marinade for grilled chicken. Taki Japanese Steakhouse’s Ginger Dressing

1 tablespoon white sesame seeds 1/4 cup gluten-free soy sauce 1 stalk celery, roughly chopped (about 1/2 cup) 1/4 large white onion, roughly chopped (about 1/4 cup) 1 large knuckle fresh ginger, peeled and roughly chopped (about 1/4 cup) 1/4 teaspoon coarsely ground black pepper 1/4 teaspoon kosher salt or sea salt In a dry skillet over medium heat, warm sesame seeds until they become fragrant and begin to turn brown and pop in the skillet. Remove from heat and allow to cool. In the jar of a blender, combine oil, lemon juice, soy sauce, ketchup, celery, onion, ginger and vinegar. Process until mixture forms a smooth puree. Add salt and pepper and taste for seasoning. Store dressing in refrigerator for up to two weeks. Makes: 1 1/4 cups Per 1-tablespoon serving: 39 calories (percent of calories from fat, 70), 1 gram protein, 2 grams carbohydrates, 1 gram fiber, 3 grams fat (trace saturated fat), no cholesterol, 251 milligrams sodium. Serving size: 1 1/2 cups

This spinach salad tossed with spunky ginger dressing was inspired by the iceberg salads served at Japanese steakhouses across the U.S. Add shrimp for lunch or a light supper. Combine onion, oil, vinegar, ginger, ketchup, soy sauce, garlic, salt and pepper in a blender. Toss spinach, carrot and bell pepper with the dressing in a large bowl until evenly coated. Care for Valve Disease? Common Signs of Bipolar Mania Your Hodgkin's Treatment Plan Safer Sports for Kids Hearing Loss: Its Causes and Treatment A Visual Guide to Asthma Prostate Cancer Clinical Trials Live Better With Diabetes Treating Advanced Prostate Cancer You are hereHome » Blogs » Dr. Ben Kim's blog Japanese Salad Dressing Recipe To receive newly published articles and recipes like this one, stay in touch with us via Noodles with Black Bean Sauce - JaJahngMyeon Negative Body Levers to Develop Core Strength A Closer Look at Stick Mobility Exercises