Here is another salad dressing using one of my favorite tools in the kitchen – the blender. Simply toss all ingredients into the blender and let it whirl. It satisfies both my “quicker is better” attitude and also my desire to eat fresh and healthy veggies.
This recipe is based on a carrot ginger dressing I found in Korean Food Made Simple. I changed it up a bit – I added turmeric and used miso instead of doenjang, which is a Korean soybean paste (I have read that it is a funkier and more complex than miso but I haven’t tried it myself yet).
I didn’t get around to making this until recently – when I purchased 2 pounds of fresh turmeric and 5 pounds of fresh ginger. Finding local, fresh turmeric and ginger is such a lovely thing to look forward to in the fall and winter months here. We are lucky enough to get it from Rising Fawn Gardens but if you don’t have a local source, both can be found in most well stocked supermarkets.
This dressing is great to store in the freezer. Take advantage of the sweet carrots you can find locally during this time of year and make a big batch to freeze for later use. Not only is this dressing great on salad, I can also imagine it working with a rice bowl or wrap.
Vegetables After Frost
Did you know that a variety of vegetables actually get sweeter after they experience a frost? Some, like brussels sprouts, kale and others from the cabbage family, produce sugar in response to the cold. Starchy vegetables, like parsnips, carrots and celeriac, actually convert existing starch into sugar. Leeks also behave the same way when it dips below freezing. So pick up some carrots now and enjoy them in this recipe or just raw!