Austin’s Vegan Carrot and Ginger Herb Dressing
This is a refreshing easy to make dressing that goes well with mixed greens but is especially good with salads that have raw red cabbage, mizuna (Japanese mustard greens) or dishes with an Asian flare.
Ingredients
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1/3 cup grapeseed oil (or other oil with a light flavor)
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1/3 cup rice vinegar
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1 large washed carrot and rough chopped
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Lage 3 inch cube of ginger (peeled and roughly chopped)
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2 Tablespoons of lime
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1 Tablespoon Agave (dark or light)
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1 Tablespoon toasted sesame oil
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¼ teaspoon salt (or to taste)
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10 mint leaves
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¼ cup rough chopped cilantro
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¼ teaspoon coriander seeds
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¼ cup cold water (use as needed and use more if needed)
Instructions
Making the dressing
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In a blender combine all ingredients on the list, except the cold water.
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Blend until completely smooth (added cold water if the mixture is to thick and is not blending).
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Taste, the dressing (should have a zing) add more salt to taste.
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Serve over greens.
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Refrigerate coved for up to 2 weeks.