About every other week, my kids request a meatless Monday sushi night. We steam rice and fill sheets of nori with avocado, cucumber, julienned carrots or peppers. On the side, it’s a simple butter lettuce salad topped with carrot ginger salad dressing. It’s a vegetable-based vinaigrette that’s flavorful, addictive and full of umami.
The only key to making the dressing is puréeing the ingredients well. After that, just pour it into a glass container and use it within a week or two. When you bring it out of the refrigerator, it may look a little separated. Just shake it up and pour it on your greens.
This carrot ginger goodness is delicious on mild butter leaf lettuce or thinly sliced kale. I also like it drizzled on roasted broccoli and topped with black sesame seeds. You might even like it straight from a spoon.
Carrot Ginger Salad Dressing
- 2 carrots roughly chopped
- 2 small shallots sliced
- ¼ cup fresh ginger grated on microplaner
- 2 tablespoons sweet white or mellow white miso
- ¼ cup rice vinegar or champagne or white wine vinegar
- 2 tablespoons agave nectar or honey
- 2 tablespoons sesame oil toasted or regular
- ½ cup avocado oil
- ¼ cup water
- ½ teaspoon salt
- ½ teaspoon fresh ground pepper
- Add all the ingredients to the bowl of a food processor and purée well. The dressing shouldn't be chunky; purée until all the ingredients are smooth and incorporated.
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