Ginger Dressing

I serve this with cut fresh veggies for a light appetizer

Ingredients

• 2 inch piece of ginger root, peeled and grated with a microplane

• ½  medium carrot, peeled and grated with a microplane

• 1 inch piece of onion, grated with a microplane

• ¼  cup avocado or other oil

• 1 tbsp honey

• 1 tsp sesame seed oil

• 2 tbsp rice vinegar

• 1 tbsp low sodium soy sauce

Optional:

• Salt to taste

• White pepper to taste

• 1/2 shallot peeled, chopped

• 1/2 garlic clove

Instructions

1. Add all ingredients in a bowl and stir.

2. Store in a jar. Will last 1-2 weeks in the refrigerator.

Notes

• I grate the ginger, carrot and onion with a microplane because I like the thick consistency but it is not too coarse. But you can you chop the vegetables coarsely and then whirl all ingredients in a blender or food processor until smooth.

• The original recipe only called for ½ piece of ginger to make salad dressing.  I quadrupled it for dipping raw vegetables, but you can add less for a less thick consistency for salads.