Thursday, January 20, 2011

Carrot-Ginger Dressing

I recently purchased the Candle Cafe Cookbook.  If you live in New York City, you should definitely check out both of their restaurants, both on the Upper East Side.  It's a vegan restaurant but even if you are not on a vegan diet you can still enjoy great soups, salads, entrees, and even desserts!!  I particularly love their dressings, they have about 8 to choose from! Here's an adapted version of their Carrot-Ginger Dressing.

Carrot-Ginger Dressing
(makes 2 cups)
3 knobs of peeled ginger, about 1-inch each, minced
2 garlic gloves
2 shallots, peeled and roughly chopped
1 cup peeled and shredded carrots
1 teaspoon sesame oil
1/2 cup vegetable or safflower oil
1/4 cup apple cider vinegar
3 tablespoons agave nectar
2 tablespoons low-sodium soy sauce
1 tablespoon rice vinegar

Place all ingredients in the food processor or a blender and process until smooth.  Taste to adjust seasoning.  Keep in the fridge, tightly covered, for up to 10 days.  Pour over your favorite mixed greens and enjoy!


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