Angelica's Carrot Ginger Dill Dressing

This dressing is colorful, tangy and delicious. It goes well with just about any green salad and also with steamed greens such as kale, collard greens, and bok choy.

• 1 tablespoon finely diced onion
• 1 cup firmly packed peeled, grated carrots
• 2 teaspoons peeled, minced fresh ginger
• 1/4 teaspoon mustard powder
• 2 teaspoons rinsed, finely chopped fresh dill
• 2 teaspoons shoyu or tamari
• 2 tablespoons apple cider or apple juice
• 4 tablespoons apple cider vinegar
• 6 tablespoons olive oil
• 1 teaspoon toasted sesame oil

METHOD

Combine all of the ingredients in a blender and puree until creamy.

Yield: 2 cups

Reprinted with permission from ©2003 Leslie McEachern The Angelica Home Kitchen, published by TenSpeed Press

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