Can you believe we’re already halfway through November?! This year is absolutely flying by. I’ve hardly even started to think about what sort of treat I’ll make for Thanksgiving – what kinds of desserts are you having for your Thanksgiving? There are always lots of pies at my family Thanksgivings, so I always try to mix it up a bit. I suspect I’ll be perusing Pinterest a good bit for inspiration..
In the meantime, I absolutely have to share this dressing with you. Alex is a huge, huge fan of hibachi restaurants – we have one pretty close to us that is the main place we go when we want to go out to eat. If I didn’t like their carrot ginger dressing so much (and sushi), I probably would’ve gotten sick of it a long time ago. But I love, love, love their dressing. I think I’ve pinned different recipes for it four or five times. I finally got around to making it, and while it’s not quite the same as the one that I’m used to, it is just as amazing.
Knowing that I would love it, I doubled the recipe so that I could freeze some (and it freezes well – I’ve already defrosted the second batch because I ran out of the first). I’ve been enjoying it over crisp romaine and spinach, mixed into brown rice with broccoli and edamame, and as a dip with carrots. I love how versatile it is, and it’s so light and tangy. It has such a nice toasty sesame flavor that really rounds it out, which is different than the dressings I’m used to. SO good!
Carrot Ginger Dressing
adapted from Shutterbean
yields 8 servings
3/4 lb. carrots (about 4-7 medium sized), peeled and chopped into 1/2″ pieces
2 T white onion, chopped
1 T fresh ginger, minced
1 clove garlic, minced
1/4 cup lemon juice
1/4 cup water
1 T red wine vinegar
2 T toasted sesame oil
1 T agave nectar (or other liquid sweetener)
1/4 t salt
Fill a large saucepan with water, and bring it to a boil with the carrots over medium high heat. Boil until the carrots are tender, about 10-15 minutes. Combine the other ingredients in a food processor (or blender), and process until well mixed. Add in the carrots, and process until smooth. Add more water to thin it out to your desired consistency.
Keep refrigerated in an airtight container. It’ll keep for about a week.
You can freeze this dressing in an airtight container for up to 2 months.