Carrot and Ginger Salad Dressing
Votes: 1
Time: 10 min.
Complexity: easily
Quantity: 1 tbsp.
Complexity: easily
Quantity: 1 tbsp.
Carrot and ginger salad dressing - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 medium carrot, coarsely chopped
- 1 tsp. brown sugar
- 2 tablespoons chopped ginger root
- 2 teaspoons soy sauce
- 2 tbsp. l. rice vinegar
- 2 tsp sesame oil
- 1 teaspoon fresh lemon juice
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Cooking the dish according to the recipe:
- Pour 1 cup of water into a small saucepan, add carrots, bring to a boil, and simmer over medium heat for about 15 minutes. Reserve 1/2 cup of liquid. Pat the carrots dry.
- Blend the carrots and cooking liquid until smooth. Add the ginger, brown sugar, vinegar, lemon juice, soy sauce, sesame oil, and a teaspoon of salt. Blend until smooth.
Nutritional value for 2 tbsp. salad dressing: Calories 17 kcal; Fat 1 g; Protein 0 g; Carbohydrates 2 g.
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