Today, I am featuring a recipe for Japanese Carrot Ginger Salad Dressing, a recipe I’ve had for years, but hadn’t made in a while. Honestly, I don’t even know if this recipe is truly Japanese, I just know it tastes a lot like the one that’s served in Japanese restaurants.
Recently, I found a big bunch of carrots in my CSA Box and this carrot salad dressing came to mind. During the summer, I make a lot of salads at dinnertime, so I’m always looking to mix things up a bit. The best part of serving this salad is that the kids got double carrots – both in the salad along with the fresh lettuce greens from my CSA Box, and in the dressing.
As I dug through some of my pictures from last summer, I found a picture of roasted carrots and a carrot salad that I made using carrots from my CSA Box last year, but never got around to posting about. As you can see, there are so many more ways to enjoy carrots than just as carrot sticks.
This week, carrots are being featured as the Power Food a group of bloggers are “studying.” I’m really enjoying this series as I’m learning so much about all the different Power Foods and their health benefits.
Carrots are best known for their beta-carotene content, an antioxidant, which may protect against cancer, heart disease, and cataracts. Beta-carotene is converted into vitamin A by our bodies and helps nourish the tissues in the respiratory and intestinal tracts. In addition to beta-carotene, recent research has identified another category of phytonutrients in carrots called polyacetylenes that may help inhibit the growth of colon cancer cells.
Not only are carrots exceptionally high in vitamin A, but they are also a very good source of vitamin K, fiber, C, and potassium.
So, eat your carrots – choosing the brightest, deepest colored orange carrots you can find. The deeper the color, the more beta-carotene.
- ¼ cup onion, coarsely chopped
- 1 tablespoon ginger, coarsely chopped
- ½ celery stalk, coarsely chopped
- 1 small carrot, coarsely chopped
- 1 garlic clove
- ¼ cup flavorless oil
- 2½ tablespoons rice vinegar
- 1 tablespoon water
- 1 tablespoon organic ketchup
- 2 teaspoons gluten-free soy sauce
- 1 teaspoon lemon juice
- salt and pepper to taste
- Place all ingredients in a blender and blend until smooth.
Check out what these other bloggers have cooked up for this week: (If you’re interested in joining our group, contact Mireya from My Healthy Eating Habits.
Alyce – More Time at the Table
Ansh – Spice Roots,
Casey – Bookcase Foodie
Jill – Saucy Cooks
Martha – Simple-Nourished-Living
Mireya – My Healthy Eating Habits
Sarah – Everything in the Kitchen Sink
Bambi – Adobo Down Under