Ginger Carrot Salad Dressing ~ Heidi Swanson

An Exceptional Ginger Carrot Dressing

Sometimes Heidi uses 1/4 teaspoon ground cayenne in place of the Serrano. Also, you can freeze any dressing you don't use in a few days.

Ingredients:
1/3 cup full-fat coconut milk
1/4 teaspoon ground turmeric, or more to taste
5 tablespoons peeled ginger, chopped to measure
3 medium farmers' market carrots, scrubbed
1/2 of a serrano pepper, stemmed, or to taste
1/3 cup extra virgin olive oil
1/2 teaspoon fine grain sea salt
2 tablespoons toasted sesame oil
1 tablespoon miso (optional)
1 tablespoon maple syrup
1/4 cup / 60 ml brown rice vinegar
4 medium shallots, peeled

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Directions:

Puree the coconut milk, turmeric, ginger, carrots, pepper, olive oil, salt, toasted sesame oil, miso, maple syrup, brown rice vinegar, and shallots in a blender until very smooth. Taste, and adjust, if needed, with more salt or vinegar, or any other ingredient you think might need a little boost.

Makes about 2 cups.