Carrot and ginger Japanese dressing

So much of our home-cooked food has a Japanese twist to it. We love the subtle flavours and crisp textures, as much as the perfectly crafted Japanese culture and lifestyle. One of the best things about visiting our favourite Japanese haunts is the crispy iceberg lettuce with that sweet and zesty carrot dressing drizzled on top. We love it so much we’ve been experimenting with making our own at home. And now, we can’t stop adding it to everything!

Makes 700 g (1 lb 9 oz)

Use

6 carrots (tops removed), peeled and roughly chopped

2 tablespoons grated fresh ginger

1 garlic clove

¼ cup (60 ml/2 fl oz) rice vinegar

2 tablespoons tahini

2 tablespoons soy sauce

2 tablespoons toasted sesame oil

Juice of ½ orange

Salt and freshly ground black pepper, to taste

DO

1	Place all the ingredients into a blender or food processor and blend until mostly smooth.
2	Taste the dressing and add salt and pepper if necessary.
3	Place the dressing into a sterilised jar and store the jar in the fridge for up to 3 weeks.

Oh and this dressing goes perfectly with baked fish or a simple cucumber salad.