While this dressing is perfect for any salad, it’s also wonderful on salmon, chicken, or even rice! It’s also great as a marinade too. For an extra zing, toss in a chopped Thai chile, sprinkle some crushed red pepper flakes, or drizzle with chili oil. Bring the heat!
Yield 1 cup
Ingredients
2 medium carrots, peeled, thinly
sliced
1 1-inch piece ginger, peeled,
thinly sliced
½ large garlic clove
1tablespoon seasoned rice vinegar
1tablespoon white miso
2 teaspoons fresh lemon juice
2 teaspoons soy sauce
2
teaspoons toasted sesame oil
½ teaspoon kosher salt
1tablespoon mayonnaise
Directions:
Blend the carrots, ginger,
garlic, vinegar, miso, lemon juice, soy sauce, sesame oil, salt, and ½ cup of
water on high speed until completely pureed. Then add mayonnaise and blend on low speed
until smooth and creamy. Dressing can be made 3 days ahead. Cover and chill.
Elizabeth Kilbride is a Writer
and Editor with forty years of experience in writing, with 12 of those years in
the online content sphere. Author of 5 books and a Graduate with an Associate
of Arts degree in Business Management, then a degree. Mass Communication and
Cyber Analysis from Ashford University, then on to Walden University for her
master’s in criminology with emphasis on Cybercrime and Identity Theft, and is
currently studying for her Ph.D. degree in Criminology. Her work portfolio
includes coverage of politics, current affairs, elections, history, and true
crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her
spare time, proficient in watercolor, acrylic, oil, pen and ink, gouache, and
pastels. As a political operative who has worked on over 300 campaigns during
her career, Elizabeth has turned many life events into books and movie scripts
while using history to weave interesting storylines. She also runs 7 blogs
ranging from art to life coaching, food, writing, Gardening, and opinion or
history pieces each week.
Salad Dressings/marinades, Kilbride, Potpourri of Frugality,
Homemade, Do it yourself
Comments
Post a Comment