Carrot Ginger Dressing

#springrefresh

This dressing is part of our #SpringRefresh, a gentle cleanse designed to support your liver and gallbladder. Enjoy!

Here is our Flosser, Dan G’s attempt at Dojo’s Carrot Ginger sauce. Thanks Dan!

Makes about 2 cups

1/2 lb carrots (3 medium), coarsely chopped

1/4 cup chopped peeled fresh ginger

1/4 cup chopped shallots

1/4 cup seasoned rice vinegar

1 tablespoon soy sauce

1 tablespoon Asian sesame oil

1/8 teaspoon salt

1/2 cup olive oil

1/4 cup water

Step 1

Pulse carrots in a food processor until finely ground (almost puréed). Add chopped ginger, chopped shallots, rice vinegar, soy sauce, sesame oil, and salt and pulse until ginger and shallots are minced. With motor running, add olive oil in a slow stream.

Step 2

Transfer mixture to a blender. Add 1/4 cup water and blend until smooth, 2 to 3 minutes. Thin dressing with additional water if desired.

Created by Dan for the #SpringRefresh