Carrot-Ginger Dressing

Name: Carrot-Ginger Dressing
Cook time: PT0D0H5M
Total time: PT0D0H5M
Yield: makes 4 Cups Dressing
Ingredients: 1 cup vegetable oil; 1 ⁄ 2 cup rice vinegar; 1 ⁄ 4 cup soy sauce; 1 tbsp. sugar; 1 1 ⁄ 2 tsp. finely grated ginger; 2 medium carrots (about 8 oz.), peeled and roughly chopped; 1 ⁄ 2 medium yellow onion (about 6 oz.), roughly chopped; Kosher salt and freshly ground black pepper, to taste; 1 head (about 1 lb.) iceberg lettuce, trimmed and cut into bite-sized pieces, for serving

Serves
makes 4 Cups Dressing
Time
5 minutes

MAXIME IATTONI

This vibrantly orange dressing—from our friend Chef Tadashi Ono—was made famous by Japanese-American steak houses. It gets its incomparably clean flavor from pureed carrot and fresh ginger. Serve it simply tossed with crisp iceberg lettuce.

What You Will Need

Food Processor

Ingredients

1 cup vegetable oil
¹⁄₂ cup rice vinegar
¹⁄₄ cup soy sauce
1 tbsp. sugar
1 ¹⁄₂ tsp. finely grated ginger
2 medium carrots (about 8 oz.), peeled and roughly chopped
¹⁄₂ medium yellow onion (about 6 oz.), roughly chopped
Kosher salt and freshly ground black pepper, to taste
1 head (about 1 lb.) iceberg lettuce, trimmed and cut into bite-sized pieces, for serving

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Instructions

Step 1

Combine oil, vinegar, soy sauce, sugar, ginger, carrots, and onion in a food processor, and process until smooth; season with salt and pepper. Combine dressing and lettuce in a bowl, and toss until evenly coated; serve immediately. Unused dressing will keep for up to two weeks in the refrigerator.

See all 150 classic recipes featured in our 150th issue »

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