A carrot/ginger haiku:
The carrot is sweet
And, since opposites attract,
Ginger is pungent!
- 1⁄2 cup vegetable oil
- 1⁄4 cup rice vinegar
- 2 tbsp. soy sauce
- 2 tsp. sugar
- 1 1⁄2 tsp. fresh grated ginger
- 1 medium peeled and chopped carrot
- 2 tbsp. chopped onion
- Salt and pepper
In a food processor, combine all ingredients except salt and pepper. Pulse until it’s all well-mixed (but not puréed!).
Salt and pepper to taste. Try with fresh chopped cucumbers or steamed veggies.
Ginger Like a BOSS!
Using fresh ginger can be a hassle, and if you’re making, say, stir-fry or gingerbread you can get away with ground ginger from the spice rack.
If you’re making a dressing or marinade or remoulade, on the other hand, it’s well worth the extra effort to use fresh ginger.
Look for plump, unblemished roots. Skip wrinkled or gnarled roots; they’re usually fibrous and nasty.
Handle fresh ginger like it’s a hot pepper: Wear disposable gloves or wash your hands after preparing it. And for the love of Cthulhu, don’t touch your face or rub your eyes!
Break or cut off a piece and peel it like a carrot. If you’re cooking with the ginger, slice it thin and then cut it into strips. If it’s a dressing or some other recipe where you’re not cooking it, grate it nice and small or even use a microplane grater. No matter how you’re using it you don’t want to bite into a chunk of ginger by mistake. Trust me on this.