Comments on: Restaurant Style Ginger Dressing

By: Mary Helen

Mary Helen — Thu, 27 Dec 2012 18:54:19 +0000

Hi Darius. It's a pretty thick dressing, and the carrots are finely minced, but not completely smooth. You could try using olive oil, but in my opinion, the aroma wouldn't work too well with this recipe. I choose to embrace the lumpiness. 🙂

By: Darius

Darius — Thu, 27 Dec 2012 17:18:12 +0000

Why does the dressing look so lumpy? Is that the oil just being at room temperature? Maybe something like olive oil could be used instead.

By: Mary Helen

Mary Helen — Fri, 09 Nov 2012 11:05:33 +0000

LOL, Nadine. Yes, thanks to you the little guy is no longer a horse! I agree – the dressing would be great as a sauce on some savory dishes. Yum yum yum.

By: Nadine@authenticjapanese

Nadine@authenticjapanese — Fri, 09 Nov 2012 10:55:13 +0000

That ginger island dressing should be tasty one everything. I would like to say that I would only be eating it with salad, but I just know it would be good on some fried shrimp and I would definitely try a bit on a crispy burger.
I guess a baby unicorn got its horn 😉

By: Mary Helen

Mary Helen — Thu, 30 Aug 2012 16:54:36 +0000

It's a crowd pleaser, for sure!

By: Anna

Anna — Thu, 30 Aug 2012 14:01:16 +0000

I made a version of carrot ginger dressing (not quite the same) a few years ago for a party. Everyone loved it! Will have to try yours.