carrot-ginger dressing
carrot-ginger dressing:
recipe from It's All Good: Delicious, Easy Recipes That Will Make You Look Good and Feel Great
makes 2 1/2 cups - feel free to cut the below dressing in half
- 2 carrots, peeled and roughly chopped
- 2 shallots, peeled and roughly chopped
- 1/4 cup fresh ginger, peeled and roughly chopped – If you’re not a HUGE fan of ginger, then you can cut this back a bit, and add it in more to taste
- 2 tablespoons chickpea miso or sweet white miso paste - I’ve used both, and it’s great either way
- 1/4 cup rice vinegar
- 2 tablespoons raw honey
- 2 tablespoons toasted sesame oil
- 1/2 cup extra-virgin olive oil or grapeseed oil - I used EVO
- 1/4 cup water
- 1/2 teaspoon coarse sea salt
- 1/2 teaspoon freshly ground black pepper
Let’s first prep the ingredients. Peel and chop up your carrots, shallots and ginger. To peel your ginger, just use the back of a spoon.
Note: The dressing will thicken up, so make sure to give it a good whisk before using.
Yield: 2 1/2 cups
Ingredients
- 2 carrots, peeled and roughly chopped
- 2 shallots, peeled and roughly chopped
- 1/4 cup fresh ginger, peeled and roughly chopped - If you're not a HUGE fan of ginger, then you can cut this back a bit, and add it in more to taste
- 2 tablespoons chickpea miso or sweet white miso paste - I've used both, and it's great either way
- 1/4 cup rice vinegar
- 2 tablespoons raw honey
- 2 tablespoons toasted sesame oil
- 1/2 cup extra-virgin olive oil or grapeseed oil - I used EVO
- 1/4 cup water
- 1/2 teaspoon coarse sea salt
- 1/2 teaspoon freshly ground black pepper
Instructions
Let's first prep the ingredients. Peel and chop up your carrots, shallots and ginger.
To peel your ginger, just use the back of a spoon.
Once all of you ingredients are measured out and chopped up, put them together into a powerful blender, and process until smooth.
Pour the dressing into a jar with a lid, and refrigerate for up to one week.
Note: The dressing will thicken up, so make sure to give it a good whisk before using.
Toss the dressing in with your favorite salad greens.
Use it as a dip for your favorite vegetables. I love it topped on avocado and heirloom tomatoes.
Enjoy!
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