As I retire this dressing recipe from my bottled lineup, I want to gift it to you so that you can make it at home. Its a recipe that lends itself to local food since ginger, carrots, and onions are all available at the farmers market in September/October/November!

Recipe

Carrot - Ginger Dressing

Ingredients

• 3/4 cup Sunflower Oil (or oil of your choice, neutral flavor is best)

• 2 Tablespoons grated fresh Ginger

• 1/2 Cup Rice Vinegar

• 1/8 Cup Coconut Aminos

• 3 oz Yellow Onion (sweet onion is best, but any type will work!)

• 1/2 teaspoon Sea Salt

• 7 oz Fresh Carrots, grated,

MEthod - Makes about 24 oz (Covers about 12 salads!)

Peel and chop onions, ginger and carrots. Grate them by hand or in the food processor with grating attachment. Switch food processor to blade attachment and. Add grated veggies back to food processor, then add vinegar, sea salt, and aminos. Pulse until nearly smooth, but a little rough.

With the food processor running, slowly stream in the oil into the top, dressing will slightly emulsify.

Store in a sealed container in the fridge. Enjoy on salads for that japanese steakhouse classic with iceberg, cabbage slaw, or romaine. Great on fish too!

Why did I retire this dressing? Despite it being a colorful, fresh, and bright tasting favorite to many, after lots of batches of it, it was the most tedious to make in large batches (imagine peeling lots of ginger, grating lots of carrots) Since large scale food processors are not part of my processing kitchen set up I am slowly working away from recipes that require a food processor to work. But, on a home scale it is super easy to make a batch and save it for salads throughout the month!