Thanks! As for GOOP (it’s “POOG” backwards – is there a hidden meaning? I admit to having made this salad dressing over and over and over since I first saw that recipe in that weird little newsletter. You scared me for a minute! Flavor was amazing! Print. This is delicious, especially when I put the dressing over a sliced hard-boiled egg and baby spinach. Carrot Ginger Dressing. Yes, that Gwyneth Paltrow, from Duets! My friend talked about this dressing years ago. Shame on me, I know… When I do finally try it, I’ll make sure it’s in a nice salad like this one. I’m looking forward to trying this! And make avocado salad. Save my name, email, and website in this browser for the next time I comment. Email this Share on Facebook Share on Twitter Pin it! I was not drawn to this one by the name or the pictures (not that they aren’t wonderful, they are), because it just looks so thick and I tend to like vinaigrettes. This is a great recipe. I’ve got ginger and carrots, I’ll pick up the rest of the items. just whipped this up in our vitamix and it’s pretty good…but i think next time we will start with half as much sesame oil and use mirin instead f plain rice vinegar. Personally, I used to like the carrot-ginger dressing at Wai (and occasionally Sidewalk). Thank you thank you thank you for this post! They started me on my journey for the best Carrot Ginger dressing. We are finally able to find ripe avocados here in Pittsburgh that aren’t costing an arm and a leg right now! Post navigation. I must have missed the dressing at Around The Clock because I was always chowing down on their blueberry pancakes. Maybe Ms Paltrow doesn’t trust her liver and lymphatics to do their job and feels salad dressing will help. thanks for the post – i’m another one of those people who love the dressing at their japanese restaurant and can’t figure it out at home – we’ll be trying this recipe this week – thanks! But I discovered this salad when I first started reading Gwyneth’s newsletter, and I return to it over and over! Let’s just say I’ve been using my bottle for awhile. Your description, however, has made this a must try. Love avacados & Ginger! I can see this becoming a new staple for me! Thanks. June 24, 2018 sarahtopar. It’s my go-to dressing when I want Asian flavor, and I may be kidding myself, but I feel like I’m doing something good for me when I eat it :), deb, i love your blog, and have finally decided to delurk. I subscribe to GOOP, sometimes she has good recipes (like 2 great-looking Iraqi dishes – thick chicken soup with rice and sweet-and-sour fish) but mostly it’s for comedic effect. from some google-ing it looks tofu-like but more creamy and sweet? Delicious–thanks Deb! Previous. Maybe I don’t speak carrot. I think I’ll try this as a way to sneak some orange veggies into my honey. Maybe post a PSA about the recall? This dressing is delicious!! I’m with you. We hang out on The Pioneer Woman’s Ranch! that makes me all happy inside. Kiwi and Feta Salad . wow it is a great idea for delicious dressing! I have never used miso before, I am not very familiar and its my first time making the salad so I don’t want the flavor to be compromised, I made this recipe using the white miso and found it a smidge salty for my taste, which then might mean simply cutting the miso some more if you used the red variety and then even a little more if you’re conscious or cautious of the salt level. Add broth and ginger. Another winner – thanks! My hubby loves ginger – he would love this! I used to go there regularly and couldn’t branch out from the same order (A.T.C.) I too am a bit obsessed with carrot ginger dressing! Thank you thank you thank you! Hi, Deb. I have enough left over that I could eat salad morning, noon and night for the rest of the week — and I would do so gladly! but we all agree avocado on your salad is absolutely required. But it still seems fine to me… :-P. Jessica — It sounds like (from comment #18) that you’ve got 19 months. We all love it, but can’t figure out exactly what it is. Loved the tip from a commenter above about asking to buy a Solo cup (tiny cup) of it from a local sushi restaurant. Seriously. Now that I have a recipe for it that tastes so good, I can enjoy it in the comfort of my own home… I’m literally shoveling it in my face as I type (I added a little leftover roast chicken to make it lunch-worthy)– it’s one of the best things I’ve made in a long time and just what I needed to break me out of a cooking rut. Uh-Oh, does grapeseed oil have a short shelf life? they had a few outlets, all around the NYU area. I added a bit more shallot for an extra bite and used butter lettuce instead of Bibb. Sounds great! Share on Facebook Share on Twitter Pin it! I’m eager to try this version. YUM!! I made this today and the sesame oil was too strong. We are smoking some killer ribs in Austin this weekend. 1 large carrot, peeled and cut into large pieces, 2 tablespoons roughly chopped fresh ginger. I’m excited for leftovers tomorrow. Hi Deb! My kids were slurping up their salad and asking for seconds. Can’t wait to try making the ginger-carrot dressing. I love carrot-ginger dressing, but since I’ve only had it a handful of times it never occurred to me to make my own. Yours looks perfect! THANK YOU! It's light and flavorful-perfect for those trying to get their summer bods in gear! Nori is a definite no-no for my taste buds, too. We have never eaten it with avocado, though. Yes, the exact salad dressing that I was looking for! Deb, do you prefer this dressing over the Miso Carrot Dressing with Ginger from 11/19/06 (http://smittenkitchen.com/2006/11/party-of-five/)? carrot tahini muffins. Miso is lightly fermented soy, and it’s much more mealy and pasty in texture than tofu, as well as MUCH more intensely salty. It was great, we could get anything at 2 in the morning. ), hey all: check out South River Misos, they are absolutely the best. I´m dying to try it with this dressing. I adore Japanese carrot ginger dressing. it is such fun & a learning curve to read “deb’s comments!”. oh that sounds just like the dressing i’ve been gaga for at my locak sushi joint. in salad. Sounds like the bones of our Thai Mango Salad will work amazingly with your carrot/gingie dressing! I'm looking for a recipe for the dressing you typically get on a side salad at a Japanese restaurant. Thanks for the recipe! Cannot wait to try this! Keep in fridge for up to a week and toss with salads or use a dip as desired. :D. This saved us from getting mediocre sushi takeout because I was craving the dressing on the salad that comes with it. carrot salad with tahini and crisped chickpeas. This looks great! Can’t quite believe it is possible to make it yourself. We actually have a final crop of carrots from our garden (first time we’ve ever successfully grown them!) If making it on the spot, choose a quick-cooking grain like quinoa (about 15 minutes), bulgur (about 20 minutes), or pearl barley (about 30 minutes). Can’t wait to try it. http://www.realsimple.com/food-recipes/browse-all-recipes/quick-carrot-ginger-dressing-00000000051142/index.html, OMG, I used to go to Around The Clock during my college days too! Thanks. Substitute it for something else? Amazing blog, recipes, everything! I ADORE carrot ginger dressing. To echo Lentil Breakdown at #85, so is this just one large carrot? Avocado Salad with Carrot-Ginger Dressing on smittenkitchen.com Make your own restaurant-style vibrant carrot ginger dressing. One year ago: We hang out on The Pioneer Woman’s Ranch! Just, perhaps, not at my place. Glad to hear you’re not embracing! I’d say it’s a keeper. avocado salad with carrot-ginger dressing – smitten kitchen February 23, 2021 Get link; Facebook; Twitter; Pinterest; Email; Other Apps And he’s right, it is pretty awesome (thanks, Gwyneth! It’s so delicious! This is the kind of dressing I’ve tried to make unsuccessfully, too, by experimenting. Explains why many commenters love it as-is, and others have been cutting the sesame oil way down! I guess we will all have our own variation of taste depending on the miso paste we can find. I’ll try to readjust my outlook (or maybe my monitor’s color calibration), because the flavors sound amazing. roasted carrots with avocado and yogurt. I think Yaffa is on St. Marks between 1st and A, not by the bookstore. https://smittenkitchen.com/2010/04/avocado-salad-with-carrot-ginger-dressing Got everything in the fridge–purple carrots though. Broccoli rubble (crunchy bits quick-cooked with a sinus-clearing volume of garlic, pepper flakes, lemon zest, juice and pecorino) are draped with a slice of provolone and broiled until blistered and collapsed in an open-face sandwich that's all I want for dinner right now. If you can put a few things in your blender and turn it on, you can make this. It might not need quite as much of the neutral oil, but it was so incredibly good. FABULOUS!!!!! 1/2 cup rice vinegar. We do a delicious Thai rendition with avocados/mangoes and an incredible shallot dressing. Spiced Carrot … LOVE this dressing! I started in a food processor, and then transferred to my Vitamix which was better, but I couldn’t get this smooth like Deb did. My tweaks to this great recipe are: 2tbs seasoned rice vinegar, 1tbs plain rice vinegar, cut the sesame oil to one tbs, add 1tb of soy sauce and a half clove of garlic and an extra 1/4 c of water. Am going to serve it over Butter lettuce with avocados along with a Cannelini bean soup. I hope you got props for your recipe! BTW, am I the only one who secretly loves Duets? Could this be the dressing we get on the salads at the Japanese restaurant my coworkers and I frequent? Thank you! I am excited to try this recipe. Don’t know much about cleansing or GP’s book, but a variation on this dressing has been a fav at the DOJO restaurant in NYC since I was a college student 20 years ago. Either way the amount of smitten meals I’ve made should enter me into being your #1 groupie. i wrote about it here on my blog: Thank you Deb! Thanks for the recipe. Add the vinegar, lime juice, and … Oh god, anything that can replicate the carrot-ginger dressing from Around the Clock is obviously the best thing ever. Carrot Ginger Dressing. I’ve been making this dressing (known to me as Mark Bittman’s ginger carrot miso dressing) for a few years now. Mix in 2/3 of the dressing, adding more if desired. Add in avocados and I’m sold! Avocado Salad with Carrot-Ginger Dressing on smittenkitchen.com Instructions Checklist. I suspect there will be even MORE typos. I’m wondering, Deb, what other veggies do you think it would taste good with? Appetizers Carrot Cashew Dip. It’s funny about all the cleanses and diets. The grapeseed oil they sell actually has an opened shelf life of 18 months when stored away from heat. Step 1. Omg, just like the delicious dressing from Japanese restaurants. Thanks! Agree with the increased miso and sesame oil. I wish we could just disagree with out slighting. This is a great salad dressing. Toasted black and white sesame seeds would also make a pretty garnish here. The carrot ginger dressing is from Smitten Kitchen, but I made some modifications. This recipe has a real bite to it from the fresh ginger and the shallot. Hoo boy, this has my name written all over it (ginger? I normally don’t get too excited about salads, but that looks really tasty and fresh. Perhaps I should have done my research first! Husband and I both enjoyed it. This one will be on the menu next week for sure, though. I was so excited to finish the dressing that I launched a spoonful into my mouth. Very tricky to swap as there are no ingredients that are miso-like (salty, funky, intense) but not miso. In a small sauté pan, cook the garlic, caraway, cumin, paprika, harissa and sugar in the oil until fragrant, about one to two minutes. Add the onions, ginger, cumin and salt and pepper to taste. :). I also have been experimenting with carrot soup the last few days. Oh! I have been looking for this recipe too– thanks so much for publishing it! Salt and freshly ground black pepper. Do you think you could use red miso instead? I don’t know where i’ve been, but i’ve never come across a carrot dressing, never-ever! By Sierra Tishgart. I used some roasted sunflower seeds in the dressing to add a bit of the nutty flavor from sesame oil–threw them in with the carrots–and then added extra neutral oil to make up for the lack of sesame oil. yum! You read my mind. Even in miso soup, just a couple spoonfuls are stirred in to lend the intense flavor. This sounds like the dressing my local Sushi grill uses and I LOVE. Works each time. Back in the early 1990s, there was this vegan place– I recall it was on 7th Ave between 14th and 15th streets on the west side of the street. I guess it doesn’t end up too “gritty?”. I wonder how it would be with avocado oil instead of grapeseed – might try that! It blew my mind. I am thinking that this recipe may need a bit more zing?
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