This dressing is wonderful tossed with steamed carrots or drizzled over grated beets, carrots, and fresh mint. The recipe makes about 1 1/2 cups, or enough to last for a little while. If you wish, halve the recipe so what you have on hand is always fresh. I love to use grapeseed oil and local honey to make it extra special!
Ingredients:
1 1/2 oz (45 g) ginger, minced
2 tbsp fresh ginger juice (see notes below)
2 tbsp honey or maple syrup
5 tbsp rice vinegar
1/8 tsp pepper
1/2 tsp salt
1 cup vegetable oil
Combine everything except the vegetable oil in a food processor and mix until smooth. With the food processor still running, add the oil in a slow, steady stream.
Notes: To get some ginger juice, you can grate fresh ginger on a cheese grater and then grab a handful and squeeze the juice out over a small bowl. An alternative is to look for bottled ginger juice from The Ginger People at the grocery store.
Adapted from Rebar
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