I can’t believe I’m going to be living in New York City for the next month! Even though I’ve visited a lot since Abe and I moved from Astoria back in 2005, this will be the first time I’m staying in the city for a long period of time. A lot of friends gave suggestions for new restaurants, but I have to admit one of the first things I plan on eating is Dojo’s Soy Burger with Carrot Dressing. When I was a struggling actress right out of college, this was the only meal I could afford to eat out.
I barely cooked the last time I was a New Yorker, so I never once thought I could make that iconic Carrot Ginger Dressing at home. This week I whipped up a batch, and have been eating it with everything from carrots (I admit that does feel weird) to Trader Joe’s Red Lentil Pasta. And of course, with rice and veggies like they do at Dojo’s.
The recipe is adapted from The Keepers Cookbook – they used white miso, honey, and vegetable oil which I think would produce a more mellow and neutral tasting dressing. We didn’t have those ingredients on hand – it still turned out pretty close to what I remember it being like!
adapted from Keepers Cookbook by Kathy Brennan and Caroline Campion
- 4 medium carrots, chopped
- 1 tablespoon minced ginger (I used jarred)
- 3 tablespoons rice vinegar
- 1 teaspoon red miso paste
- 1 tablespoon maple syrup
- 1 tablespoon sesame oil
- Juice and zest from 1/2 a lemon
- 1/4 cup olive oil
- 1/2 teaspoon salt and pepper, to taste
- Put all of the ingredients (except for the olive oil) in a high-speed blender.
- Blend until combined, using a rubber spatula to scrape down the sides.
- With the motor running, pour in the olive oil through the top of the blender until well combined. Feel free to add a splash of water until it reaches your desired consistency.