Carrots are the on the menu of this month’s Månadens Gröna and thus I have mixed up, literally, this carrot dressing (or dip sauce if you will!) together with ginger and miso paste.
Do not be discouraged by the relatively long ingredients list, most if it you can skip or sub – I only kept adding items I had lying about the pantry.
CARROT, GINGER & MISO DRESSING
→ 3 tbsp olive oil
→ 1 tbsp toasted sesame oil
→ 2 tbsp miso paste (ensure vegan friendliness)
→ 3 tbsp finely grated carrot (circa one whole carrot)
→ 3 tbsp finely grated ginger
→ 1 tsp finely grated turmeric (opt.)
→ 2-3 tbsp nutritional yeast (opt.)
→ 4 tsp sesame seeds (opt.)
→ 2 tbsp maple syrup
→ 1 tsp apple cider vinegar
→ ½ dl water
→ ½ lemon, juice of
→ a pinch of salt
Combine everything in a high speed blender. Enjoy as salad dressing or dip sauce. I served mine with summer rolls stuffed with carrot, cucumber, mint, coriander, avocado and sesame seeds.
The combination of having no tripod or volunteers at hand with a fixed lens made it a rather tricky task to eternalize the “dip action”-photo but A for effort right??