Carrot Ginger Dressing
My children introduced me to Japanese food years ago.
I always order a salad before the Sushi.
My choice is either a ginger or seaweed salad.
Every recipe I tried didn’t do it, so I combined a ton of them.
I finally figured out how to make a dressing I love.
2 or 3 carrots or one large jar of baby food carrots
2 cloves of garlic
One small onion
Two inches of peeled ginger
1/2 teaspoon black pepper
3/4 cup canola oil
1/4 cup sesame oil
1/2 cup apple cider vinegar
1/4 cup soy sauce
One tablespoon honey maybe a little more to taste
Put the carrots, ginger, garlic and onion in the food processor and pulse till smooth. Make sure it is like paste.
Add the oils, vinegar, soy sauce, honey and pepper.
Pulse till everything is mixed well.
It is a pretty orange color.
Drizzle over iceberg lettuce, scallions, small cucumbers and red peppers.
Sprinkle with sesame seeds.
This also tastes great on lettuce wraps, chicken and boiled rice.