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Carrot Dressing from Mimi’s Kitchen

Posted By Terrie On In Dressings and Sauces,Jubilee CSA Summer Session Weekly Recipes,Recipes,Sauces and Dressings | No Comments

 

 

 

Cascading Kitchen Notes

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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