carrot-ginger dressing
 
 
Serves: 2½ cups
Ingredients
  • 2 carrots, peeled and roughly chopped
  • 2 shallots, peeled and roughly chopped
  • ¼ 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
  • ¼ cup rice vinegar
  • 2 tablespoons raw honey
  • 2 tablespoons toasted sesame oil
  • ½ cup extra-virgin olive oil or grapeseed oil - I used EVO
  • ¼ cup water
  • ½ teaspoon coarse sea salt
  • ½ teaspoon freshly ground black pepper
Instructions
  1. Let's first prep the ingredients. Peel and chop up your carrots, shallots and ginger.
  2. To peel your ginger, just use the back of a spoon.
  3. Once all of you ingredients are measured out and chopped up, put them together into a powerful blender, and process until smooth.
  4. Pour the dressing into a jar with a lid, and refrigerate for up to one week.
  5. Note: The dressing will thicken up, so make sure to give it a good whisk before using.
  6. Toss the dressing in with your favorite salad greens.
  7. Use it as a dip for your favorite vegetables. I love it topped on avocado and heirloom tomatoes.
  8. Enjoy!
Recipe by Marin Mama Cooks at https://marinmamacooks.com/2014/07/carrot-ginger-dressing/