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Photo: Victoria Seaver
Active Time:15 minsTotal Time:15 minsServings:12Jump to Nutrition Facts
Active Time:15 minsTotal Time:15 minsServings:12
Active Time:15 mins
Active Time:
15 mins
Total Time:15 mins
Total Time:
Servings:12
Servings:
12
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1largecarrot, sliced½cuppeanut oilorgrapeseed oil¼cuprice-wine vinegar2tablespoonschopped peeled fresh ginger2tablespoonschopped shallot2tablespoonsreduced-sodium tamariorsoy sauce1½tablespoonstoasted sesame oil1tablespoonfresh lemon juice1½teaspoonssugar¼teaspoonsalt¼teaspoonground white pepper
Cook Mode(Keep screen awake)
Ingredients
1largecarrot, sliced
½cuppeanut oilorgrapeseed oil
¼cuprice-wine vinegar
2tablespoonschopped peeled fresh ginger
2tablespoonschopped shallot
2tablespoonsreduced-sodium tamariorsoy sauce
1½tablespoonstoasted sesame oil
1tablespoonfresh lemon juice
1½teaspoonssugar
¼teaspoonsalt
¼teaspoonground white pepper
DirectionsBring a medium saucepan of water to a boil. Set a bowl of ice water next to the stove. Add sliced carrot to the boiling water and cook for 1½ minutes, then immediately transfer to the ice water with a slotted spoon. Let cool for about 2 minutes. Drain and pat dry.Transfer the carrot to a blender. Add peanut (or grapeseed) oil, vinegar, ginger, shallot, tamari (or soy sauce), sesame oil, lemon juice, sugar, salt and pepper. Puree until smooth.TipsTo make ahead:Refrigerate for up to 5 daysOriginally appeared: EatingWell Magazine, January/February 2021
Directions
Bring a medium saucepan of water to a boil. Set a bowl of ice water next to the stove. Add sliced carrot to the boiling water and cook for 1½ minutes, then immediately transfer to the ice water with a slotted spoon. Let cool for about 2 minutes. Drain and pat dry.Transfer the carrot to a blender. Add peanut (or grapeseed) oil, vinegar, ginger, shallot, tamari (or soy sauce), sesame oil, lemon juice, sugar, salt and pepper. Puree until smooth.TipsTo make ahead:Refrigerate for up to 5 days
Bring a medium saucepan of water to a boil. Set a bowl of ice water next to the stove. Add sliced carrot to the boiling water and cook for 1½ minutes, then immediately transfer to the ice water with a slotted spoon. Let cool for about 2 minutes. Drain and pat dry.
Transfer the carrot to a blender. Add peanut (or grapeseed) oil, vinegar, ginger, shallot, tamari (or soy sauce), sesame oil, lemon juice, sugar, salt and pepper. Puree until smooth.
Tips
To make ahead:Refrigerate for up to 5 days
Originally appeared: EatingWell Magazine, January/February 2021
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Nutrition Facts(per serving)103Calories11gFat2gCarbs0gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
