CARROT GINGER DRESSING
Carrot Ginger Dressing
- 1/4 cup minced fresh ginger
- 2 garlic cloves, sliced
- 1/4 cup diced onions
- 2 cups peeled and shredded carrots
- 2 tbsp apple juice
- 1 tsp sesame oil
- 1 cup safflower oil (or vegetable oil)
- 1/2 to 3/4 cup apple cider vinegar
- pinch of salt
Put everything in a food processor fitted with the chopping blade and pulse until you get a creamy consistency.
If you don't have a food processor, make sure you chop up everything as finely as possible and use a blender.
Blend everything except the carrots and then add carrots a little bit at a time until you get a puree. This dressing should not be chunky.
Refrigerate for 1/2 hour before serving to allow the mixture to set. Will last up for a week in an airtight container.
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