Ginger Carrot Dressing


• 1/3 cup coconut milk
• 1/4 t ground turmeric, or more to taste
• 5 T peeled ginger, chopped to measure
• 3 medium carrots, scrubbed
• 1/2 of a serrano pepper, stemmed, or to taste
• 3 T olive oil
• 3 T brown rice vinegar
• 4 medium shallots, peeled (or less if your shallots are strong)


Boil the beets slightly, and chop or grate very finely. Chop the onion and parsley finely and grate the horseradish. Combine all the ingredients and let them sit for a while, the longer the better, before serving. The relish will keep for a few weeks in a sealed container in the fridge. This recipe will make 2-3 cups.

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