Carrot Ginger Dressing

Name: Carrot Ginger Dressing
Cuisine: British
Ingredients: Dressing :; 1/3 cup extra virgin olive oil; 1/3 cup rice vinegar; 2 large carrots, peeled and roughly chopped; 2 tablespoons peeled and roughly chopped fresh ginger; 2 cloves garlic; 2 tablespoons lime juice; 1 tablespoon plus 1 teaspoon honey; 11/2 teaspoons toasted sesame oil; 1/4 teaspoon salt, more to taste; Fresh greens of choice; Red onion; Cucumber; Carrot; Cherry tomatoes; Coriander

dapurmpoknobi @MrsGunn81

Bodicote-Oxfordshire, United Kingdom

This salad dressing tastes remarkably fresh, creamy and light. It would nicely with other recipes with Asian flavours. #saladdressing #eattherainbow

Sources : cookieandkate

This salad dressing tastes remarkably fresh, creamy and light. It would nicely with other recipes with Asian flavours. #saladdressing #eattherainbow

Sources : cookieandkate

dapurmpoknobi @MrsGunn81

Bodicote-Oxfordshire, United Kingdom

This salad dressing tastes remarkably fresh, creamy and light. It would nicely with other recipes with Asian flavours. #saladdressing #eattherainbow

Sources : cookieandkate

This salad dressing tastes remarkably fresh, creamy and light. It would nicely with other recipes with Asian flavours. #saladdressing #eattherainbow

Sources : cookieandkate

Saved

Ingredients

Dressing :
1/3 cupextra virgin olive oil
1/3 cuprice vinegar
2large carrots, peeled and roughly chopped
2 tablespoonspeeled and roughly chopped fresh ginger
2 clovesgarlic
2 tablespoonslime juice
1 tablespoonplus 1 teaspoon honey
11/2 teaspoonstoasted sesame oil
1/4 teaspoonsalt, more to taste
Suggested side salad components
Fresh greens of choice
Red onion
Cucumber
Carrot
Cherry tomatoes
Coriander

Saved

Steps

1

In a blender, combine all of the salad dressing ingredients as listed. Blend 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

Serve over greens and any other ingredients you’d like.
3

The dressing can be kept refrigerated, covered for 1 to 2 weeks.