I’m usually the only person at sushi who eats the ginger on top of their sushi and on the side. I love ginger so much. I always eat mine and then end up eating everyone else’s ginger at the table. Not only do i love raw, pickled ginger but i love the ginger dressing that comes on almost every japanese house salad. I recently stumbled across a recipe in food network mag for a lighter version (15 calories) ( i don’t know if i believe it) Heres the recipe and heres how mine turned out

 

Light Carrot-Ginger Dressing

Recipe courtesy Food Network Magazine

Prep Time:

10 min

Inactive Prep Time:

—

Cook Time:

—

Level:

Easy

Serves:

1 cup

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

Put the carrot and 1 cup water in a small saucepan. Bring to a simmer over medium-low heat and cook until tender, about 15 minutes. Reserve 1/2 cup cooking liquid, then drain the carrot.

Puree the carrot and reserved cooking liquid in a blender until smooth. Add the ginger, brown sugar, vinegar, lemon juice, soy sauce, sesame oil and teaspoon salt; pulse until smooth.

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

Photograph by Andrew McCaul