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April 22, 2021This is about...
Gingery Carrot Dressing---YUM!!
Gingery Carrot Dressing---YUM!!
WHAT'S MORE SPRINGTIME THAN CARROTS?
This dressing celebrates them with Asian/Thai flavors, and it deliberately has a ton of zip. You can tone it down with less ginger, but what's the fun in that?
I WAS READY FOR A CHANGE from my go-to basic mustard/lemon vinaigrette,
AND THIS IS IT! It will perk up any salad, and it's super easy to make--just a whizz in your blender and done.
But don't stop there. Stir it into noodles or rice. Use as a dip for veggies, even avocado slices or as a sandwich spread. And, if you use maple syrup or agave, it's accidentally vegan too.
LESSONS Learned:
1. If you want a less zesty dressing, start out with 1/2 Tablespoon of the of the grated ginger, and cut back the dark toasted sesame oil to 1 teaspoon. You can always add more.
2. Use an unseasoned rice vinegar or my fave, brown rice vinegar. Another option to ease up on the zestiness is to replace some of the vinegar with mirin.
3. I like the flavor of honey, but if vegan is your jam, use maple syrup or agave instead.
4. If you don't have a high speed blender, grating the carrots will give you that smooth texture in a regular one.
Gingery Carrot Dressing
Ingredients:
1/2 cup extra-virgin olive oil
⅓ cup brown rice vinegar
3 medium carrots, peeled and sliced 1/4" thick or grated, (about 6 oz.-1 1/2 cups)
1 tablespoon peeled and finely grated fresh ginger
2 tablespoons fresh squeezed lime juice, 1 large
2 tablespoons mild honey, or to taste
1 ½ teaspoons toasted sesame oil
¼ teaspoon salt, or more to taste
Make the dressing:
In a blender, combine all of the ingredients. Blend until completely smooth. Taste for seasoning, adding extra salt or honey if desired.
This dressing will keep well in the fridge in a covered container, for up to 2 weeks. Shake well before serving.
Makes about 1 1/2 cups. YUM!
But don't stop there. Stir it into noodles or rice. Use as a dip for veggies, even avocado slices or as a sandwich spread. And, if you use maple syrup or agave, it's accidentally vegan too.
LESSONS Learned:
1. If you want a less zesty dressing, start out with 1/2 Tablespoon of the of the grated ginger, and cut back the dark toasted sesame oil to 1 teaspoon. You can always add more.
2. Use an unseasoned rice vinegar or my fave, brown rice vinegar. Another option to ease up on the zestiness is to replace some of the vinegar with mirin.
3. I like the flavor of honey, but if vegan is your jam, use maple syrup or agave instead.
4. If you don't have a high speed blender, grating the carrots will give you that smooth texture in a regular one.
Ingredients:
1/2 cup extra-virgin olive oil
⅓ cup brown rice vinegar
3 medium carrots, peeled and sliced 1/4" thick or grated, (about 6 oz.-1 1/2 cups)
1 tablespoon peeled and finely grated fresh ginger
2 tablespoons fresh squeezed lime juice, 1 large
2 tablespoons mild honey, or to taste
1 ½ teaspoons toasted sesame oil
¼ teaspoon salt, or more to taste
Make the dressing:
In a blender, combine all of the ingredients. Blend until completely smooth. Taste for seasoning, adding extra salt or honey if desired.
This dressing will keep well in the fridge in a covered container, for up to 2 weeks. Shake well before serving.
Makes about 1 1/2 cups. YUM!