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Carrot-Ginger "Hibachi" Dressing + 3-Bean Salad

You know those little salads that you get as an appetizer when you go out for hibachi? Those little square, beige plates that are chock full of iceburg lettuce and carrot shreds? Well, remember that glorious orange dressing that is dolloped on top? I love that dressing with all my being. Yes, I am that person who meticulously scrapes her little salad plate clean, hoping to taste any lingering slurps of that lovely oniony and gingery puree. 

So, obviously I had to recreate this dressing. I modified the recipe from the wondrous kitchen wizard, Deb Perelman. I trust Deb’s recipes like no other- she thoroughly tests and tweaks each one of her recipes multiple times, and describes herself as an obsessive home-cook. I have made many of her recipes and not a one has ever been subpar. They were all out-of-the park a-mazing.
Not only was I excited to make this recipe due to my hibachi dressing fanaticism, I was pumped to try out my new Cuisinart mini food processor that my parents got me for my birthday. (Thanks, Mom!) It’s a beaut. It processed the carrots and onions in a jif, locked into place easily, and even has 2 little holes on top for drizzling in liquid as the machine is running. I’m in love. 

I thought it would be fun to feature a bean salad for my salad-themed Vegan Mofo, so I mixed the dressing into a 3-bean salad featuring edamame, kidney beans, and black beans. Red onions, cukes, and celery are added for crunch. 

Carrot-Ginger “Hibachi” Dressing
Serves 5

  • 1 large carrot, peeled and chopped
  • 2 tbsp roughly diced ginger
  • hunk of red onion about 2″ by 1″
  • 2 tbsp white miso
  • 2 tbsp rice vinegar
  • 2 tbsp toasted sesame oil
  • 3 tbsp canola oil
  • 1 tbsp water
  1. Blitz carrots, ginger, and onion in food processor until finely chopped. 
  2. Add miso, vinegar, and sesame oil. Blitz.
  3. Slowly drizzle in oil and water while machine is running. 
3-Bean Salad
Serves 4

  • 1 cup kidney beans
  • 1/2 cup black beans
  • 1/2 cup edamame
  • 1/2 English cucumber, diced
  • 2 stalks celery, diced
  • chopped red onion, to taste
  1. Combine all ingredients in a bowl.
  2. Drizzle with hibachi dressing, or your favorite dressing. Serve atop a bed of greens, or alongside some warm brown rice.


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