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Asian Carrot Ginger Salad Dressing (or dip, or sauce, great with so many things beyond lettuce!)
Add to a blender (or processor) chop and pulse until mostly pieces:
3 med carrots
1T-1/4C ginger (about one large pieces
Then add and puree until mostly smooth:
1-3 T sesame or peanut oil
1-2 T soy sauce or coconut aminos
3 T rice, white wine, or cider vinegar
3/4-1 C water
Then add and mix just enough to incorporate (Onion gets bitter if blended too long):
1/4 C shallot or onion
Pinch of salt to taste
Optional additions, * recommended:
*1/4-1/2 C of neutral oil (oil will add a smoothness and flavor)
*1 garlic clove
*1 tsp lemon juice
1 T celery
1 T tomato paste
2T miso paste
1-2 tsp sweetener
Serve over salad or use as a sauce for anything remotely Asian inspired!
Lettuce, red cabbage, kale, avocado, peas (freeze dried for a crunch), edamame, mushrooms, cucumber, red onion, and scallions (or combination thereof). Top with sesame seeds.