Dojo Style Carrot Ginger Dressing
(Makes 1 quart)
There were only two reasons to eat at Dojo in NYC: either you were broke and a friend worked there and could hook you up with free food, or you were broke and vegetarian. If you were broke and vegetarian, you could have a meal that felt like a lead weight in your stomach for only ten quarters. The one saving grace was the carrot-ginger dressing. Slather it on the deep fried soy patty, the boring brown rice, the wilted salad, and it all became magically delicious.
It was really all about the dressing. Now do it yourself .
16oz bag of baby carrots
2 cloves garlic
Juice of 1 lemon
Thumb sized piece if ginger, peeled and sliced
½ cup canola oil
1 small shallot,
1 T white miso
1 T sesame oil
1 T mirin
1 T rice vinegar
¼ c water plus more if needed.
Punch of salt (½ t)
1- Combine all ingredients in a blender or food processor (I use a VitaMix b/c I’m fancy). 2- Blend/process until it has a dressing-like texture. 3- Taste for seasoning and adjust if needed. 4-Check for thickness and add water by the tablespoon if it needs thinning. 5
- That’s it. You have a quart of awesome sauce. Put it on anything.