News & Observer features UNC Hospitals' recipe

The wife of a UNC Hospitals' patient recently asked the News & Observer's Andrea Weigl to track down UNC Hospitals' recipe for its carrot-ginger dipping sauce. The recipe Nutrition & Food Services director Angelo Mojica shared with Weigl was featured in the paper's "Specialty of the House" feature.

UNC Hospitals has several restaurants. My husband spent a good deal of time there during the last few months, and I tried all the restaurants. At the main one upstairs in the Women’s Hospital, someone makes a ginger sauce. I often picked up fresh shrimp or avocado rolls (two in a pack) made daily as much for the sauce as for the rolls. I would love to have the recipe for the sauce. It’s similar to ginger dressing found at many Asian restaurants, but something about their sauce is different, and it’s the best I have tasted.
Read more here: http://www.newsobserver.com/2013/07/27/3059692/unc-health-care-shared-recipe.html##storylink=cpy

"UNC Hospitals has several restaurants," wrote Jill Gammon. "My husband spent a good deal of time there during the last few months, and I tried all the restaurants. At the main one upstairs in the Women’s Hospital, someone makes a ginger sauce. I often picked up fresh shrimp or avocado rolls (two in a pack) made daily as much for the sauce as for the rolls. I would love to have the recipe for the sauce. It’s similar to ginger dressing found at many Asian restaurants, but something about their sauce is different, and it’s the best I have tasted. "

Read the full story here. Congratulations to the team in Nutrition & Food Services on this recognition! The recipe also is available below.


Carrot-Ginger Dipping Sauce

  • 3 medium carrots, peeled and chopped
  • 1 garlic clove, peeled and trimmed
  • 2-inch segment ginger, peeled
  • 1/4 cup rice vinegar
  • 2 tablespoons soy sauce
  • 1/4 teaspoon sesame oil
  • Pinch of salt and freshly ground black pepper
  • 1/4 cup vegetable oil
  • 1/4 cup water
  • Pinch of sugar

PLACE carrots, garlic, ginger, vinegar, soy sauce, sesame oil, salt and pepper in a food processor. Puree until smooth. With machine running, add vegetable oil and then water in a slow steady stream. Add sugar. Taste and adjust seasonings if necessary.

Yield: 1 1/2 cups