A healthy, vibrant and flavourful low-fat vegan CARROT GINGER DRESSING inspired by a classic of Japanese cuisine. An honest, simple, fresh and easy to make recipe. Naturally gluten-free, without added salt ( you’ll use miso instead! ) and absolutely delicious, this carrot dressing is perfect to season any BUDDHA BOWL or SALAD!
The CARROT GINGER DRESSING is the perfect balance between sweet, salty and spicy! It’s so good that it’s magical: it turns every meh salad into a yum salad!
Actually, I’m not sure if it’s really a traditional recipe or a Western creation! Will it be like spring rolls or spaghetti with meatballs?
Traditional dishes, they say, but no one ever understood for which country!
Well anyway, at the moment let’s keep the doubt: for everyone, it’s a traditional Japanese recipe and we wanna trust everyone!
This salad dressing has an extraordinarily fresh flavour, it’s creamy and light and goes well with Asian recipes, but not only.
This CARROT GINGER DRESSING is perfect for Italian or basmati rice salads, steamed vegetables, quinoa salads, blueberry salads or any other salad you can find on my blog or buddha bowls!
You can adapt the amount of ginger to your taste and replace the shiro miso (white miso) with classic rice miso or mustard to make the recipe more Western. If you do not like the intense taste of sesame oil, replace it with just as much extra virgin olive oil.
Finally, of course, you have to choose good quality carrots, better if bought directly from the market or from the farmer.
It’s almost like eating a salad with another salad, right? Can anything be healthier than that? 😉
The CARROT GINGER DRESSING is an alternative to the classic vinaigrette and has a low glycemic index. The raw carrots, in fact, have a very low GI, but when cooked, the glycemic index is slightly higher.
It’s also rich in really healthy ingredients such as ginger, which is an anti-inflammatory and helps digestion, and miso, rich in plant proteins, essential amino acids and active ferments.
Raw carrots are certainly not the simplest vegetable to blend and they never give a smooth and homogeneous cream. They do not lend themselves to the preparation of velvety and well-emulsified sauces and dressing.
I initially grated carrots and ginger, transferred them to the blender and added the remaining liquid ingredients. This was the only option because neither a food processor nor a blender could give me a smooth and homogeneous dressing, but it was not a satisfying result anyway.
To overcome this flaw, I tried to put all the ingredients in my juicer … et voilà, the magic! Here is a smooth and creamy CARROT GINGER DRESSING!
To emulsify it at best, even the following day, just blend it with the hand blender or shake it like I did here!
My slow juicer is really stimulating my mind! And I thought it was only for making juices!
At last, I can taste my dressing without getting nervous because of its unpleasant texture and appearance!
Now my carrot and ginger dressing is really a BEAUTY FOOD!
Use it to season your salads or buddha bowl for an easily digested and healthy lunch rich in proteins and vitamin A!
How to make Buddha bowls
To prepare a Buddha bowl, you will need seasonal vegetables, plant-based proteins ( someone also adds whole grains ), good fats and a dressing.
I opted for some quinoa to which I added some leftovers from the juicing ( the fibres ), homemade Kimchi and SauerKraut, avocado Hass to add healthy fats and finally salad.
To season everything I used my glowing CARROT GINGER DRESSING!
I hope you like this recipe as much as I do!
The CARROT GINGER DRESSING is
refreshing and very light
simple and easy to make ( ready in less than 5 minutes! )
rich in Vitamin A and beta-carotene ( for healthy skin ! )
rich in active ferments and good fats
rich in flavour
helps digestion thanks to ginger and miso
will add the wow factor to every salad!
Vegan CARROT GINGER DRESSING for Buddha bowls and salads
For the carrot ginger dressing
- 300 g organic carrots - about 230g cleaned ~ 4 carrots
- 10 g peeled fresh ginger - 12g whole
- 24 g ~ 2 tbsp extra virgin olive oil
- 12 g ~ 1 tbsp organic sesame seed oil - or other extra virgin olive oil
- 1 tsp maple syrup or another liquid sweetener
- 1/2-1 teaspoon white shiro miso - or gluten-free rice miso or mustard for a western version
- 1/2 tbsp tamari - optional, sometimes I like to add it to my salad
For the Buddha Bowl
- Cooked Quinoa - see here how to cook quinoa
- Slow juicer leftovers
- Avocado Hass
- Carrot ginger dressing
- Wash and peel the carrots with a potato peeler and peel the ginger.
- Introduce carrots and ginger into the slow juicer and extract the juice. You will need to get around 100ml of juice.
- Pour the juice into a reasonably large jar and add all the remaining ingredients for the dressing. Blend to emulsify with a hand blender or with a whisk.
- Season your salad, Buddha bowl or grain salad with the dressing and enjoy it immediately.
- Store the leftovers of the carrot ginger dressing in a glass jar with the lid and refrigerate up to 6-7 days. Shake well before using.
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