Hibachi-Style Ginger Carrot Dressing
If you’ve eaten at a Japanese steakhouse, you know this dressing: the orange one spooned over iceberg before the grill gets going. It’s mostly raw carrot, which gives it body without any cream, plus enough fresh ginger and rice vinegar to keep it sharp and a little maple to round off the edges. A Vitamix is what makes it work, breaking down raw carrot and fibrous ginger into something pourable. You’ll still get a bit of texture, which is how it’s supposed to be. Fall is a good time to make it, when carrots are sweet and cheap, but it works year-round. Pour it over a wedge of iceberg or shredded cabbage, toss it with rice bowls and cold soba, or set it out as a dip for cucumbers and snap peas. A batch lasts the week, and it tastes better after a night in the fridge, once the raw onion mellows out.
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