I love Korean food and one of my favorite dishes when going out to dinner Korean is the salad dressing. This is my first attempt to make the carrot-orange dressing. It’s almost there. I made it with white wine vinegar but I recommend using a rice vinegar for a softer, less acidic dressing. If you have made a Korean dressing like this before, I’d love to learn how you do it. This made for a really nice dressing, but I’m a perfectionist in some aspects and want to get that dressing spot-on how the authentic Korean restaurants do it.
Here is the recipe for my first attempt. Let me know what you think if you try it!
Korean Carrot Dressing
- 2 carrots, washed and chopped
- 1 (2 inch) piece ginger, peeled, chopped
- 1 Tbsp. soy sauce
- ¼ rice wine vinegar (can use white wine vinegar but will be more acidic)
- ¼ cup orange juice
- 2 Tbsp. vegetable oil
- 2 tsp. sesame oil
- 1-2 tsp. sugar or honey (optional)
Blend all ingredients in a blender. Serve with your favorite greens. Use within three days.
More Healthy Asian Recipes:
To your happy and healthy life,
Did you make this recipe?
Tag me on Instagram! I’d love to see it! @chefjoannas