Starters, Suppers, Soups & Sides

Japanese Salad with Carrot & Ginger Dressing

Time: 3 minutes prep; 2 minutes in the Thermomix
Yield: Approx. 250 ml

The Japanese-American steakhouse Benihana is a chain of restaurants famous for the simple iceberg lettuce salad doused in a zesty, sweet and tangy dressing served to patrons as a refreshing start to every meal. There are numerous recipes around attempting to replicate the original, which, it appears, may not actually have carrot as an ingredient. This vibrantly orange version made with carrot, ginger and miso has irresistible clean flavours—you won’t want to go back to store-bought dressings.

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Japanese Salad with Carrot & Ginger Dressing
Ingredients
1 piece of fresh ginger (approx. 3 centimetres), peeled
1 garlic clove
1 spring onion, trimmed, roughly chopped
1 carrot, peeled, roughly chopped
30 grams maple syrup or dark agave syrup
10 grams miso paste
2 teaspoons tamari
1 teaspoon brown sugar
½ teaspoon ground white pepper
100 grams peanut oil
3 tablespoons rice vinegar or apple cider vinegar
3 ice cubes
Method
  1. Place ginger, garlic, spring onion and carrot into the mixing bowl and mince 3 seconds/speed 7. Scrape down sides of mixing bowl with spatula and repeat this process twice.
  2. Add the rest of the ingredients and blend 30 seconds/speed 7.
  3. Add 3 or 4 ice cubes and blend 1 minute/speed 9; this will help break down the fibres of the carrot and stabilise the dressing.
  4. Serve over a crisp salad of iceberg lettuce, mixed leaves, shredded cabbage, cucumber, radishes and sprouts.

AND… The dressing can be kept in a jar and refrigerated for up to a week. Just shake before using. It makes a great dipping sauce for fresh spring rolls, steamed dumplings, chicken or prawn skewers.