Enjoy on salad or a simple bowl of sliced cucumbers.
Ingredients:
7 ounces carrots, chopped 4 ounces spring onion, chopped 2 tablespoons ginger, peeled and chopped 1 teaspoon honey 1/4 cup soy sauce 1/2 cup rice vinegar 1/2 teaspoon salt 1/2 cup vegetable oil
Preparation:
To prep the carrot ginger dressing, blend all ingredients except for the oil in a blender on a lower speed or in a food processor. Ideally there are small pieces of carrot in the mix when finished. Transfer carrot mixture to pint sized jar. Add the oil, cap and shake to emulsify. Store in the refrigerator for up to a week.