Carrot Dressing from Mimi's Kitchen

In a food processor place

• 3 large carrots-rough chopped
• 1 med onion-rough chopped
• 2 Tbs grated ginger
• 1 clove garlic

Blend until well pureed.

Add:

• ½ cup unseasoned rice vinegar
• ½ tsp sea salt
• 4 heaping Tb honey
• 2 Tb low sodium soy sauce
• ¾ cup neutral oil

Pulse until well blended; not too long or you'll burn the oil.

Fits in a one quart glass jar.

Stores up to two weeks.

Spoon over:

• Macerated veggie mixtures (we’re using napa cabbage and red cabbage-thinly sliced with added chopped apples just before serving)
• Spoon it over grilled veggies
• Leftover stir fry with rice
• Inside wraps or sandwiches

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