24-Carrot Gold Dressing
Fresh carrots combine with a touch of tahini in this nutrient-rich, creamy dressing. The hint of ginger adds a beautiful flavor boost. Try this on grains, too!
If you haven’t tried this golden dressing by Dreena Burton, prepare to have your dressing world shaken! Fresh ginger adds a pop of heat to a base of raw carrot, while chickpea miso and red wine vinegar boost the flavor, and tahini lends a little richness. Shares a fan: “Out of all the vegan salad dressings that I make, this is one of the very best. Light but lots of flavor!”
INGREDIENTS
- ½ cup carrot, cut into discs or small chunks
- ⅓ cup water
- 1½ tbsp red wine vinegar
- 1 – 1½ tbsp tahini (use full 1½ tbsp for richer flavor)
- 1 tbsp pure maple syrup
- ½ tbsp chickpea miso
- ½ tsp fresh ginger, roughly chopped
- ¼ tsp (rounded) sea salt
INSTRUCTIONS
- Using a standing blender (high-powered works best to smooth, but regular blender will also work, just purée longer), purée all the ingredients until very smooth. Serve, or refrigerate. Will keep about 4-5 days in the fridge.
Note: Fresh ginger has a better flavor than dried ginger. Buy a few knobs and keep it in your refrigerator. Then, for this recipe, simply trim away the peel and chop a small amount, you need just a little. It doesn’t have to be finely chopped, as the blender will take care of working it through the dressing.
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