Carrot-Ginger Vinaigrette
By Andrew Zimmern I love this flavorful dressing on my shrimp tempura salad:
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Cooking tools:
- Blender
- Stove
- Pot
- Colander
- Mixing bowl
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
- Paper towel
Ingredients
- 1/2 pound peeled carrots (2-3 medium), coarsely chopped
- 1 cup soybean oil
- 1/4 cup peeled, chopped fresh ginger
- 1/2 cup rice vinegar
- 1/4 cup chopped shallots
- 1/4 cup soy sauce
- 1 tablespoon sugar (or more to taste)
- 3 tablespoons toasted sesame oil
- 2 tablespoons fresh lemon juice
- 8 fresh shiso leaves (optional)
- Salt and freshly ground white pepper to taste
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