Recipe courtesy of Gourmet Magazine
Print
Total:
10 min
Prep:
10 min
Yield:
about 2 cups
Level:
Easy

Ingredients

  • 1/2 pound carrots (3 medium), chopped
  • 1/4 cup water
  • 1/4 cup seasoned rice vinegar
  • 3 tablespoons minced peeled fresh ginger
  • 1 tablespoon soy sauce
  • 1 tablespoon Asian sesame oil
  • 1 shallot, chopped
  • 1 tablespoon sherry
  • 1/2 cup peanut or vegetable oil

Directions

In a blender, combine the carrot, water, vinegar, ginger, soy sauce, sesame oil, shallot and sherry and puree. While the motor is running, drizzle in the oil until incorporated. Store in the refrigerator until ready to use.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Ginger, Carrot and Sesame Green Beans

Recipe courtesy of Ching-He Huang

Cornbread Salad with Sour Cream Dressing

Recipe courtesy of Alder Bush

Warm Spinach Salad with Pancetta Dressing

Recipe courtesy of Tiffani Thiessen

Charred Corn Salad with Creamy Tomatillo Dressing

Recipe courtesy of Kelsey Nixon

Don't Block the Blessing Dressing

Recipe courtesy of Cooking Channel

Low-Fat Sesame-Orange Dressing

Recipe courtesy of Cooking Channel

Tangy Coleslaw with Smoked Corn and Lime Dressing

Recipe courtesy of Kelsey Nixon

Tangled Carrot and Broccoli Sprout Salad With Tahini Dressing

Recipe courtesy of Sara Forte

Roasted Beet Salad with Oranges and Creamy Goat Cheese Dressing

Recipe courtesy of Kelsey Nixon

On TV

Trending Videos

Brunch Bonanza

So Much Pretty Food Here