Basic carrot dressing

Carrots rich in nutrients necessary for the human body, such as β-carotene, potassium, and calcium. It also has the function of boosting immunity, and is a vegetable that you want to eat positively, especially in winter.

However, there are few menus that you can eat a lot, and you have to slice or shred a lot of ingredients, which is quite difficult. This time, I will introduce how to eat such carrots easily and efficiently by dressing them.

Why dressing?

I referred to the book "Carrot Dressing Health Law" released by Ascom on November 20th. A wealth of explanations by physician Shinna Ishihara and recipes by registered dietitian Aimi Toyoda are posted.


The basic ingredients of dressing are oil and vinegar. According to the book, carrots not only increase their nutritional value when combined with oil, but also suppress the components that break down vitamin C by vinegar. In other words, dressing is the best way to get nutrition efficiently.

Basic carrot dressing

Then, I will introduce how to make a basic dressing.


[Material (amount that is easy to make)]
1 carrot (around 100g (3.53oz)), 1/4 onion (around 50g (1.76oz)), 2 tablespoons vinegar, 4 tablespoons olive oil, 1/3 teaspoon salt, 1/3 teaspoon sugar (honey) such as tensai sugar

Simply peel the vegetables, cut them into small pieces, and mix all the ingredients in a blender or food processor until smooth. Since heat is generated, it is NG to turn it for 30 seconds or more. If you don't have a machine, you can grate it by hand.


The sweetness of fruity carrots is accented by the flavor of onions, and it is delicious just by sprinkling it on vegetables and meat. Even if you make a lot, you can store it in the refrigerator for 3 to 5 days. If you change the oil or vinegar, you can enjoy your favorite dressing.

Without combining with other ingredients

In addition, the book also introduces arrangements with slightly added ingredients according to the symptoms of concern for the body. If you combine kimchi and mentsuyu, the rice will not go on, but if you mix it with apples or anchovies, it will become a pasta sauce.





If it's just the taste, I don't notice that it contains carrots, so I wonder if it's easy for people who don't like it to eat. Not only as a dressing, but also as a sauce and seasoning sauce, it can be used universally at the table, so please give it a try!