Carrot Ginger Dressing

I could drink this dressing like a smoothie. No, really. This is the essence of fresh. It has the perfect combination of tang and sweet, and some days I pour some into a cup and dip cruciferous veggies into it in lieu of slathering over leafy greens.

Like with all of my dressing recipes, there is some wiggle room — like how much carrot you shred or how generous you are with your ginger or if you actually measure your onion or not.

I confess I rarely measure my carrots out, I just go for it. Some days it is more carrot-y and others less so.

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Yield: 1 quart

Carrot Ginger Dressing

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Ingredients

• 1 cup neutral oil (avocado oil works well)
• 1/2 cup rice vinegar
• 1/4 cup tamari (or soy sauce)
• 1 tablespoon honey
• 1 tablespoon freshly grated ginger
• 1 1/2 cups shredded carrots (about 2 carrots)
• 1/3 cup diced shallot
• 1/2 tsp salt

Instructions

1. Place all ingredients into a blender and puree until smooth.
2. Make ahead one hour to let flavors meld.
3. Stores in fridge for up to one month, though it won’t last that long.

Makes approximately 1 quart of dressing.

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