Carrot Ginger Dressing

Delicious! I was on a Daniel fast and could not consume table sugar or alternative sweeteners, so I added about 20 raisins for sweetness, and they added the perfect amt of sweetness. I microwaved them with about a teaspoon of water for 20 secs first to plump them up, but not sure this was even necessary. Dressing was amazing before and after raisins but I definitely loved it even more with the raisins.

• PrinceFan

• Jersey

• 1/13/2019

This is a fabulous recipe. I did add a tablespoon of miso, and it took the dressing over the top. I will use it on everything.

• kunjan

• Portland, OR

• 3/8/2018

Love it! I substitute red onion for a kick and instead of shallots.

• DeniseCavassaCMA

• NYC, NY

• 11/28/2017

What is "seasoned" rice vinegar?

• ownedbysam

• FFFloFridaFlorida

• 11/21/2017

The proportions are perfect. I offer one suggestion. I microwaved the carrots for about 4 minutes, and just put everything right in the blender, adding a little bit of water at the end to get the desired consistency. The finished product is incredibly creamy without being dairy, and you don't have to clean your food processor.

• 3at3r

• N.Y. N.Y

• 6/4/2017

Very close to original from my memory. I have a hunch there should be 1/4C tahini in there for smoother, creamier taste, then you'd need a little water.

• linkatt

• Wonkaville, NY

• 1/25/2015

Used the blender for the whole thing. Added the water last and only needed about half to get the right consistency. I agree with a previous reviewer a touch of honey rounds it out, as does a small clove of garlic.

• JAGagel

• Ontario, Canada

• 6/2/2014

I add about a cup of chopped carrots since it's difficult for me to measure a 1/2 a pound. I also only add a 1/4 cup of vegetable oil because I find 1/2 cup to be way too runny. Otherwise, very delicious dressing. I highly recommend trying it on an Asian salad mix.

• MrsRiles

• Chicago, IL

• 1/5/2014

I have been making this for years. It is terrific with a crunchy lettuce and any Asian protein like a teriyaki chicken or shrimp.

• bishogs

• Auburn, AL

• 5/14/2013

Delicious. Just like at a Japanese restaurant!

• Bremarie

• san francisco, ca

• 3/16/2013

oh my god it only took me 15 years but i finally found the recipe that tastes just like DOJO's carrot ginger dressing! i did not modify anything except i used my blender for the whole process instead of using a food processor & switching to a blender. this recipe is simple & amazing! i am buying mason jars today to make them for my friends who miss DOJO's. seriously people make this & eat it up! YUM!

• puella76

• collingswood, nj

• 2/7/2013

超级美味。沉重的胡萝卜,我有一个bunc去了h. Used with sautéed bok choy/garlic/cayenne and tofu. Pretty too

• Anonymous

• Vancouver,wa

• 9/16/2012

I thought it was killer, but needed a touch of sweetness to round it out. Used a Tbsp of honey. Perfect!

• BraveTart

• Kentucky

• 6/29/2011

Such an easy dressing to make!! I would have never imagined.. now I know what this dressing is made of. So easy to mix with every type of greens! and so healthy!!

• claudiajo

• Miami, Fl

• 6/28/2011

This is almost perfect! I personally like more soy sauce. I added about 1/4 cup, and also increased the rice vinegar to 1/4 cup. Added a dash of sriracha sauce (hot chili sauce -- any hot sauce will substitute). I didn't have any sesame oil, so I substituted about 2T of roasted sesame seeds. That worked fine but I think the dark sesame oil would be better. Also, for expediency, I put all ingredients minus the water into the food processor and blended it up. I like it a bit course, like in a Japanese restaurant. No water was needed for me. Excellent! Thank you!!

• JillPearson

• Fort Lauderdale, FL

• 4/2/2011