The small salad that accompanies your main course at an Asian restaurant is usually drizzled with some variation of this tangy ginger-carrot dressing and topped with thin shavings of carrots. This can carry even more kick when drizzled over steamed veggies like broccoli and zuccini or mixed into cold noodle dishes.
Instructions
1. Chop the carrot into small pieces and place in small food processor.
2. Heat the carrot juice to a boil. When it is reduced down to about 3 tablespoons, remove it from the heat and allow it to cool before then pouring it into the food processor with the coarsely chopped carrot.
3. Add the soy sauce, lime juice and ginger into the food processor and blend for 30-60 seconds.
4. Pour the peanut oil into the food processor, replace the lid, and blend for 15 seconds more. This will yield about 3/4 cup of dressing.
5. Transfer this mixture to a small container with a good lid and place in refrigerator. It will stay fresh for 3 to 4 days and should be served cold.
Tags: food processor, into food, into food processor