1/4 cup carrot juice
1/2 tbs. Dijon mustard
1/2 tsp. ginger paste
Few splashes golden vinegar
(All measurements are approx. I just eyeball everything.)
You can use a blender or fork to mix it up. This took me about two minutes to throw together. I really want to experiment with a variety of preparation methods. I'd like to juice my own carrots and use the pulp to thicken up the dressing. Also, I think I'll try white wine vinegar next time and I think it needs sesame seeds.
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