1/2 pound carrots (3 medium), coarsely chopped
1/4 cup chopped, peeled ginger
1/4 cup chopped shallots
1/4 cup seasoned rice vinegar
1 tablespoon soy sauce (I use tamari)
1 tablespoon sesame oil
salt (to taste)
1/2 cup vegetable oil (I use grapeseed)
1/4 cup water
Barlean's brand Omega Twin oil. It contains organic flax and borage oil...for those
Note: I don't own a food processor, but I do have a wonderful blender. I just dumped all of the ingredients into the blender and blended until it was as smooth as I could get it. I'm sure it would have been a little better (the texture) if I had used a food processor, but it was just fine without.
As for the omega twin oil, you can use just regular flax oil, too. It doesn't really matter. You don't have to use it at all, but I do recommend it. Omega 3's are very important for a multitude of reasons, and if you are vegan you must pay special attention that you get enough in your diet. Unfortunately, even an extremely healthy vegan diet isn't very rich in Omega 3's, so I try to use this oil in everything I can. You can't even taste it in smoothies and salad dressings. I replace some of the grapeseed oil with the omega twin oil. I put about 3 to 4 tablespoons in the measuring cup and fill it the rest of the way to the 1/2 cup mark with grapeseed!
Directions if you're using a food processor:
Pulse carrots in food processor until finely ground. Add ginger, shallots, rice vinegar, soy sauce, sesame oil, and salt-----pulse until ginger and shallots are minced. With the motor running, add the veggie oil in a slow stream. transfer to blender. Add water and blend until smooth, 2 to 3 minutes.
This recipe is simply amazing! It is THE BEST carrot-ginger dressing I've ever had. It's not just great on salads, I put it on everything from sandwiches to sliced fruit (like pears and apples).