You know that delectable orange colored gingery salad dressing they serve on little crispy salads in Japanese restaurants? If you always wondered how they make it taste so good I’m going to reveal the mysteries of how to make Japanese restaurant style ginger dressing in this video. Stay tuned! But first, subscribe to the channel.
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Hi, it’s Aviva Goldfarb, and welcome to my kitchen! You know that dressing you get at Japanese restaurants—it’s a ginger dressing—sometimes, and it’s so delectable but you can’t quite figure out what’s in it, but you just want them to turn away so you can lick the bowl and get every last drop? You know that stuff? I’m going to show you how to make it, and it’s actually a carrot ginger dressing. So easy to make, we’re going to make it right in the blender today, and you’re going to want to eat this in all your salads, dip vegetables in it, bathe in it; you’re going to want to live in this stuff.
By the way, if you like this video, make sure and subscribe to the channel because I have new ones coming out every Wednesday, and that way you won’t miss a thing, and we can cook together every week!
We are going to combine in a blender a third of a cup of olive oil, a third of a cup of rice wine vinegar, two tablespoons of fresh lime juice—about a half a lime—one tablespoon plus two teaspoons of honey, unless you like it a little sweeter, then go for two tablespoons. One and a half teaspoons of toasted sesame oil, one tablespoon of reduced sodium soy sauce or tamari, one tablespoon of almond butter or tahini to give it a little bit of creaminess, and then we’re going to add two large carrots and two tablespoons of roughly chopped fresh ginger. And we’re going to puree those in a blender until it’s a dressing-like consistency.
We have our ginger dressing, or really our carrot ginger dressing, Japanese restaurant-style, and it makes a fair amount of dressing, so you can always put it in a jar and refrigerate it for a week or two, but chances are it’s not going to last that long. So I have some of it here, I’m going to pour it on this salad. Just did some lettuce and some red cabbage and avocado and carrot and tomato, kind of a basic salad because the dressing itself has so much flavor. But I have tried it also with some baked tofu, if you want it as a whole meal, and that’s really good too.
And this is a vegan recipe, no less. So let’s see how it tastes! Before I take a bite, I’m going to say remember, we are never too busy to eat well! I mean how easy was that, just throwing everything in the blender. See you next week! Mm, can’t wait until you go away so I can eat the rest of this.