But this dressing, my friend, will hardly bore you. The toasted sesame oil, alone, will probably change your life.
Try this on a bed of spinach and red leaf lettuce, piled high with carrot peels, celery, tomato, avocado, golden raisins, cooked quinoa, pepitas, and sesame seeds, all tossed in this carrot ginger sesame dressing goodness. Oh and don’t forget the grilled chicken.
Dare to be different. Say no to the basic balsamic vinaigrette or nast-ay light, fat-free,no trans fats, zero points, wishbone-sort-of-dressing. Go for this instead. Your taste buds will thank me now, and your body will thank me later.
Something homemade, wholesome, and super delicious. With this dressing, it was actually hard to stop eating salad. I am fairly positive that I had the above mentioned salad mix 6 times in one week, and now that I’ve hit the bottom of the jar, I plan whip some up, stat!
Gather your ingredients.
Place them all into a deep measuring cup or another similar container.
Immerse until consistency is a pureed and smooth texture.
Throw a hearty portion on top of your favorite bed of greens and other salad toppers and toss well, since it is a thick dressing.
Carrot Ginger Sesame Dressing:
Makes about 1 1/2 cups
2 large carrots, peeled, and roughly chopped
1 clove garlic, minced
2 ½ Tbsp fresh ginger, peeled and roughly chopped
2 Tbsp rice wine vinegar
2 Tbsp toasted sesame oil
¼ cup grapeseed oil
2 Tbsp water
1 tsp wasabi paste (plus 1 tsp, if you want it spicy!)
1 tsp coriander
Using an immersion blender or a regular blender, puree all ingredients together and you will end up with quite a tasty dressing!