Cooking with food intolerances

Carrot Ginger Asian Salad Dressing October 21, 2012

1 carrot, peeled, cut into 1″ pieces

1″ piece of ginger, peeled

1 Tbs. chopped Vidalia onion

2 Tbs. rice vinegar

1 tsp. Coconut Aminos

1 1/2 tsp. sesame oil

1 Tbs. water

1/4 c. olive oil

In food processor or blender, place carrot, ginger, onion, vinegar, Coconut Aminos, sesame oil,  water. Puree. Add oil in a stream until it’s the consistency you want. It reminds me of the salad dressing I used to have at my favorite Japanese restaurant, Kabuki.


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