Light Carrot-Ginger Dressing

8 ingredients
7 steps

Ingredients

  • 1 medium carrot, roughly chopped
  • 2 tablespoons chopped peeled ginger
  • 1 teaspoon packed light brown sugar
  • 2 tablespoons rice vinegar (not seasoned)
  • 1 teaspoon fresh lemon juice
  • 2 teaspoons low-sodium soy sauce
  • 2 teaspoons sesame oil
  • Kosher salt

Directions

  1. 1
    Put the carrot and 1 cup water in a small saucepan.
  2. 2
    Bring to a simmer over medium-low heat and cook until tender, about 15 minutes.
  3. 3
    Reserve 1/2 cup cooking liquid, then drain the carrot.
  4. 4
    Puree the carrot and reserved cooking liquid in a blender until smooth.
  5. 5
    Add the ginger, brown sugar, vinegar, lemon juice, soy sauce, sesame oil and teaspoon salt; pulse until smooth.
  6. 6
    Per serving (2 tablespoons): Calories 17; Fat 1 g (Saturated 0 g); Cholesterol 0 mg; Sodium 86 mg; Carbohydrate 2 g; Fiber 0 g; Protein 0 g
  7. 7
    Photograph by Andrew McCaul

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