Carrot Ginger Dressing
Creamy carrot ginger dressing made in the blender with silken tofu instead of oil. Tastes like the bright orange dressing from Japanese steakhouses. Tangy, a little sweet, with a warm ginger kick. Ready in 5 minutes.
2 cups
Calories: 139kcal
Ingredients
- 1½ cups carrots about 2 large, peeled and cut into chunks
- 2 scallions white and light green parts
- 1 tablespoon fresh ginger cut into chunks
- ½ cup silken or soft tofu
- 3 tablespoons rice vinegar
- 2 tablespoons tamari or soy sauce
- 1 teaspoon cane sugar or maple syrup
- 1 small garlic clove peeled
- 2 teaspoons toasted sesame oil
- Pinch of sea salt
Instructions
- Add the liquids to the blender first: rice vinegar, tamari, and sesame oil.
- Add the tofu, carrots, ginger, scallions, garlic, sugar, and salt.
- Blend until completely smooth and creamy, about 45 to 60 seconds.
- Taste and adjust. More vinegar for tang, more ginger for heat, a tablespoon of water if too thick.
- Serve immediately or store in a sealed glass jar in the refrigerator.
Notes
- Silken tofu and soft tofu both work well. Silken gives a smoother result.
- No need to peel the ginger. Wash it well with a vegetable brush.
- For more heat, add half a serrano pepper or a teaspoon of sriracha.
- For deeper flavor, add 1 tablespoon of white miso paste.
- Replace tofu with yogurt or 1/4 cup soaked cashews or 2 tablespoons cashew butter for a nut-based version.
- Stores up to 5 days in the fridge. It may thicken; add water and shake before using. Don't freeze. The tofu changes texture when thawed.
Nutrition
Serving: 2tablespoons | Calories: 139kcal | Carbohydrates: 16g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 1078mg | Potassium: 506mg | Fiber: 3g | Sugar: 8g | Vitamin A: 16158IU | Vitamin C: 9mg | Calcium: 67mg | Iron: 1mg