Green Salad with Carrot Ginger Dressing
Vegetable Spring Rolls
The spring rolls we bought frozen and just baked them in the oven, but everything else was pretty much made from scratch!
The carrot ginger dressing is the same bright orange dressing you often get at sushi restaurants before the start of a meal. I never really knew what was in it and had guessed some type of citrus and probably soy, but in fact the main components are carrots, ginger, and miso! This totally boggles my mind because I normally don't really like carrots or ginger (in a non-sweet dish) but I can't get enough of this dressing. It must be the miso. =)
Carrot Ginger Dressing (adapted from goop)
makes a little over a pint
1 large shallot, peeled and roughly chopped
2 tablespoons roughly chopped fresh peeled ginger
1 tablespoon sweet white miso
2 tablespoons rice wine vinegar
1 tablespoon roasted sesame seed oil
1/4 cup canola oil
2 tablespoons water
Pulse the carrot, shallot and ginger in a blender until finely chopped.
Scrape down the sides, add the miso, vinegar and sesame seed oil and whiz together. While the blender is going, slowly drizzle in the canola oil and the water.
The dressing will keep refrigerated in an air-tight container for about a week.
I like to eat this over butter lettuce, but we used a mesclun salad at Japan Night.
Next: Cold Soba Noodle Salad with Baked Tofu and Edamame
Previously: Backyard Mint Ice Cream with Dark Chocolate Freckles