This is a hearty, warming miso ginger dressing, brightened by the addition of coconut and tumeric. Adapted from 101 Cookbooks and The New York Times.
Ingredients
- 1/3 c coconut milk
- 1/4 t turmeric
- 5 T peeled ginger, grated
- 3 medium carrots, peeled
- 1/4 c extra virgin olive oil
- 1/2 t salt
- 1/4 c toasted sesame oil
- 1.5 T miso
- 1 T honey
- 1/4 c rice vinegar
- 4 medium shallots, peeled
Instructions
- Puree everything in a blender or food processor until smooth. Serve chilled.
