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Tamarind-Ginger Carrot Dressing

Yield: about 1-1/2 cups

This dressing has a slightly mellower flavor than its close cousin, Japanese-Style Carrot-Ginger Dressing. Try it as a marinade for chicken, seafood, or pork.


  • 1/2 cup peeled, diced carrots
  • 3 Tbs. minced fresh ginger
  • 4-1/2 packed tsp. dark brown sugar
  • 1/2 tsp. garlic paste
  • 1/2 tsp. ground turmeric
  • 2-1/2 tsp. tamari or soy sauce
  • 2 tsp. rice vinegar
  • 2 tsp. Asian sesame oil
  • 1-1/2 tsp. tamarind concentrate
  • 1 tsp. fresh lime juice
  • 4 Tbs. grapeseed or rice bran oil
  • 1 Tbs. finely sliced or minced scallion


  • Put the carrots, ginger, brown sugar, garlic, and turmeric in a blender or small food processor, and pulse until relatively smooth and pastelike, about 25 seconds.
  • Add 1 Tbs. water, the tamari, vinegar, sesame oil, tamarind concentrate, and lime juice, and purée until smooth.
  • With the motor running, slowly pour in the oil and process until blended. Pour the dressing into a small bowl, and stir in the scallion.
  • Serve or store in the refrigerator in a covered container for up to 5 days.


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Reviews (1 review)

  • user-295799 | 06/23/2018

    This recipe did not make the print edition, but is a great marinade for shrimp!

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