Carrot Ginger Dressing
This recipe from writer and gardener Meg Cowden originally appeared in the March/April 2021 issue of Northern Gardener magazine. Meg tends a large vegetable garden in Orono, MN. To learn more, visit her website, seedtofork.com and follow @seedtofork on Instagram.
- 1 cup neutral oil (canola, avocado, vegetable)
- 1/2 cup rice vinegar
- 1/4 cup tamari or soy sauce
- 1 tablespoon honey
- 1 tablespoon freshly grated ginger
- 1 1/2 cups shredded carrot
- 1/3 cup onion, diced
- 1/2 teaspoon salt
Place all ingredients in a blender. Start blending on low, working your way up to high, approximately 30 seconds. Dressing will store in the refrigerator up to two weeks—though ours never lasts that long!