Hibachi restaurant salads are one of my favorites; even my kids love them. There’s something about the slightly chunky texture and gingery zing that makes the special dressing unlike anything you buy bottled from a grocery. With the whirl of a food processor, however, you can make this unique and popular dressing at home. Spoon it atop a green salad with cucumbers, bell peppers, purple cabbage, or edamame, with a nice portion grilled chicken, and you’ve got a super flavorful and balanced salad that’ll rival any sushi restaurant.
Ginger Carrot Dressing-Serves 4
- 8 baby carrots, chopped
- 6 baby carrots steamed until soft, patted dry
- 4 shallot cloves, chopped
- 1 tablespoon plus 1 1/2 teaspoon finely chopped ginger
- 3 tablespoons balsamic vinegar
- 2 tablespoons Almond Butter
- 2 teaspoons toasted sesame oil
- 2 teaspoons low sodium soy sauce or Tamari (g-free option)
- 2 teaspoons Agave
Combine all ingredients into a mini food processor. Pulse to start, then allow it to run for 1 minute. Dressing will remain slightly chunky, which is what you want. Reserve at least 4 tablespoons of the dressing. Toss the salad well with the rest, carefully coating all of your veggies. Then top each finished salad with a spoonful of dressing.
Dressing calories: 110. Protein 2, Carbs 10, 7 fat
Serve over 3-4 ounces of chicken and veggies (without added fat) to balance the dressing and make it a complete meal.