Carrot Ginger Dressing

Carrot Ginger Dressing

from cookieandkate.com
Salad dressing
10 min
1 serving
76 kcal / serving

This salad dressing tastes remarkably fresh, creamy and light. It would pair nicely with other recipes with Asian flavors. Recipe yields about 1 1/3 cups salad dressing.

Ingredients

  • ⅓ cupextra-virgin olive oil
  • ⅓ cuprice vinegar
  • 2 largecarrots, peeled and roughly chopped (about ⅔ cup
  • 2 tablespoonspeeled and roughly chopped fresh ginger
  • 2 tablespoonslime juice
  • 1 tablespoonplus 1 teaspoon honey
  • 1 ½ teaspoonstoasted sesame oil
  • ¼ teaspoonsalt, more to taste
  • fresh greens of choice
  • red onion
  • cucumber
  • carrot
  • cherry tomatoes
  • red cabbage

Directions

  1. 1

    In a blender, combine all of the salad dressing ingredients as listed. Bend until completely smooth. Taste, and add additional salt if the dressing doesn’t make your eyes light up. If it’s too sour (it should have some zing to it), blend in a bit more honey.

  2. 2

    Serve over greens and any other ingredients you’d like (I offered a few more suggestions in the post). Recipe keeps well in the refrigerator, covered, for 1 to 2 weeks.