Packed with lively flavor and color, this carrot-ginger dressing is a staple we use to brighten up everything from salad greens to vegetarian bowls, pita sandwiches, and cold soba noodles.
This is an easy, handy recipe to have on hand for quick weeknight dinners or lunches to take to work. You can make the dressing thick or thin it with water ... either way, if you're like us, you might find it – and the foods it's paired with – disappearing rather quickly!
Makes 1 1/2 cups or more
4 medium carrots, roughly chopped
1-inch knob of fresh ginger, roughly chopped
1 shallot, sliced
3 tablespoons rice vinegar
1 tablespoons sesame oil
1 teaspoon soy sauce
1/4 cup vegetable oil
Place all ingredients except vegetable oil in a blender or food processor and process until finely chopped.
Slowly add vegetable oil and continue processing until smooth.
Add water to thin, if desired.
Refrigerate in an airtight container up to 1 week.
Related: Recipe: Tahini-Miso Dressing
(Images: Emily Ho)