Carrot Ginger DressingSubmitted by: MRS_MORRIS
IntroductionThis flavorful, colorful dressing is perfect to toss with a salad, drizzle over steamed veggies, or stir-fry sauce! And bonus- its low in calories, low in fat, and low carb! This flavorful, colorful dressing is perfect to toss with a salad, drizzle over steamed veggies, or stir-fry sauce! And bonus- its low in calories, low in fat, and low carb!
3 Medium size Carrots (grated or finely chopped)
1/4 c. Freshly grated Ginger
1/4 c. Baby Onions (chopped)
1/4 c. Seasoned Rice Vinegar
1 Tbs. Lite Soy Sauce (Kikkoman is what I used)
1 Tbs. Sesame Oil
1/8 tsp. Salt
1/8 tsp. Pepper
1/2 c. Extra Light Olive Oil
1/4 c. Water
Optional: Add 1/2 tsp. of extra hot peri-peri sauce (I use Nando's) OR a drizzle of chili sauce for an added kick...yum!
2) Pulse carrots in a food processor until finely ground (almost puréed). Add grated ginger, chopped onions, rice vinegar, soy sauce, sesame oil, and salt and pulse until ginger and onions are minced. With motor running, add olive oil in a slow stream.
Transfer mixture to a blender. Add 1/4 cup water and blend until smooth, 2 to 3 minutes. Thin dressing with additional water if desired.
Mix in toasted sesame seeds (leaving a little extra to sprinkle on top of dish)
To make into a stir-fry sauce: Add 1-2 Tbs. of Corn starch to dressing mixture and put in saucepan. Simmer on low heat (stirring constantly) for 2-3 minutes until mixture is thick consistency. Pour over stir-fry veggies, and sprinkle with some toasted sesame seeds. Enjoy!
Yields: 20 servings
Serving Size: 2 Tbs.
Number of Servings: 20
Recipe submitted by SparkPeople user MRS_MORRIS.