This recipe was developed for Misfits Market for their “Eat Down the Fridge Campaign”. The goal was to make something that could pair with the end of the week’s veggie scraps in a way that was unfussy yet full of flavor, something that was easily customizable and exciting.

One of the first things to cross my mind was carrot ginger dressing! It was inspired by a local hibachi restaurant’s dressing (you know, that orange kind that is served at most hibachi restaurants in the States). I wanted something bright. I wanted something that enlivens the dull. I wanted something to add a layer of not only taste, but nutrients too!

And so, here we are!

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“This sweet homemade dressing brings a plain dinner salad to the next level. Top your leafy greens with crunchy veg like radishes and cucumbers, add in some acid with tomatoes and orange segments, some spice from fresh scallions, and then drizzle everything with generous amounts of carrot ginger dressing.”

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Carrot Ginger Dressing

• 2 tablespoons ginger, grated

• 3 small carrots, tops removed, peeled, and roughly chopped (about 1 cup)

• 1/2 small sweet onion, roughly chopped

• 1/2 cup rice vinegar

• 2-3 Tbs honey (or maple syrup to make it vegan)

• 1 clove garlic

• 1 tablespoon soy sauce or coconut aminos

• 1 tsp toasted sesame oil

1. Transfer all ingredients into a food processor or high speed blender and blend until completely smooth. Loosen with water as needed.

2. Serve over your salad immediately and enjoy! Store remaining dressing in an airtight glass jar or container where it will last for a week in the fridge.