At Wares in Portland, Oregon, chef Johanna Ware tosses her salmon salad with this creamy, spicy-sweet dressing, which is also irresistible as a dip for crudités, drizzled over crisp Little Gem lettuce or even smeared on a sandwich. Trust us, you’ll be putting it on everything.
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5 garlic cloves, chopped
6 tablespoons mayonnaise
1/4 cup sugar
2 tablespoons gochugaru (Korean red pepper flakes)
2 tablespoons fish sauce
2 tablespoons chopped scallions
2 tablespoons shredded carrot
4 teaspoons soy sauce, plus more for seasoning (optional)
1 tablespoon fresh lemon juice
1/2 teaspoon peeled chopped fresh ginger
How to Make It
In a blender, puree all of the ingredients with 1 tablespoon of water until smooth. Season with more soy sauce, if desired.
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