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)


Puree the coconut milk, turmeric, ginger, carrots, pepper, olive oil, brown rice vinegar and shallots in a blender until very smooth. Taste, and adjust, if needed, with vinegar, or any other ingredient you think might need a little boost.