The moment I saw this one it was love at first sight
Recipe Japanese Salad with Carrot Ginger Dressing Ingredients For the Dressing 2 medium carrots cup roughly chopped onion 2- inch piece of ginger, peeled and cut into a few chunks 2 tablespoons vegetable oil 2 tablespoons rice vinegar 1 tablespoon soy sauce 1 teaspoon agave or sweetener of choice, optionalyou might not need it if your carrots are sweet For the Salad 8 cups salad greens, I used a baby lettuce mix 1 large orange or 2 mandarins, peeled and broken into chunks About 15 cherry tomatoes 1 avocado, sliced 2 scallions, chopped Sesame seeds Instructions Place the carrots, ginger, oil, vinegar, soy sauce, and sweetener, if using, into food processor and process until a thick paste forms
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Start by whisking together a dairy-free base like cashew milk or vegan mayo with dried spices (garlic powder, onion powder, paprika, salt, and pepper), fresh herbs like dill and chives, and acidic ingredients like lemon juice and apple cider vinegar to mimic that tangy, buttermilk flavor
Add a hint of allure with the sophisticated leg slit
