There is no word for ‘salad’ in Japanese, as there are no salads in authentic Japanese cuisine as we know of salad in the western world. Pronounced sá.rá.dá, Japanese welcomed western salads when the likes of lettuce, tomato, asparagus, broccoli, etc. were introduced to Japan, and that they were eaten raw with a dressing. For decades now, Japanese have salads in the morning when they have western style breakfast. Innovative Japanese people came up with varieties of dressings, distinct
to their modern cuisine. You may have enjoyed some at Japanese restaurants or purchased them bottled, at Japanese supermarkets. Soy sauce/shōyu dressing, miso dressing, sesame/goma dressing, yuzu dressing, and it goes on and on. This time, I would like to introduce you to carrot/ninjin dressing.
Japanese style carrot dressing is very refreshing, so flavorful, on a low calorie side, a delight
to every palate. It goes well with fresh salad greens as well as steamed vegetables.
Carrot Dressing • 人参ドレッシング
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
I do not recommend to substitute apple for sugar, sesame seed (or tahini) for sesame oil, skip the miso, add soy sauce, or lemon juice.
I have tested all those variations and it really does not work.
This is the simplest and most delicious choices of ingredients to achieve a pleasing Japanese style carrot dressing taste.
• 72 g/ 2½ oz/ 1 small~medium carrot, chopped in small pieces
• 35 g/ 1¼ oz/ ¼ small onion (less but no more)
• 15 g/ 0.5 oz/ 1″ inch fresh ginger, peeled and sliced (no more)
• 60 g/ 4 Tbsp rice vinegar (rice vinegar is milder, do not substitute)
• 30 g/ 2 Tbsp vegetable oil
• 9 g/ 2 tsp sesame oil (premium/100%)
• 18 g/ 1 Tbsp white miso (this adds a great flavor)
• 19 g/ 1½ Tbsp granulated sugar
• pinch each of salt & ground black pepper
• ¼ tsp sesame seeds for garnish (optional)
◊ Place all ingredients in a food processor. Process until smooth and no chunks of any ingredient are seen. Makes 227 grams/8 wt.oz.
◊ Best enjoyed with raw salads made of iceberg or romaine lettuce with cucumber, tomato, etc., or on blanched vegetables such as asparagus, broccoli, etc. If desired, sprinkle a few sesame seeds on top to garnish.
◊ Store in a jar with a tight lid, in the refrigerator for 4 ~ 6 days.
~ どうぞめしあがれ • Douzo Meshiagare ~
So, what’s cooking in your kitchen?