INGREDIENTS
1/2 cup peeled, roughly chopped carrot (~1 large carrot)
1 Tbsp minced white onion
3/4 inch piece fresh ginger, peeled
2 Tbsp rice vinegar (or apple cider vinegar)
1 tsp maple syrup
1/2 tsp toasted sesame oil
1 Tbsp coconut aminos
2 Tbsp avocado oil
2 Tbsp water
INSTRUCTIONS
1. To a small blender, add all ingredients (carrot, onion, ginger, rice vinegar, maple syrup, toasted sesame oil, coconut aminos, avocado oil, and water).
2. Taste and adjust as needed, adding more coconut aminos for depth of flavor/saltiness, rice vinegar for acidity, or maple syrup for sweetness.
3. Optionally, serve on a simple side salad of chopped kale, red cabbage, and sesame seeds. It’s also delicious as a sauce for bowls.
4. Store leftovers in an airtight container in the refrigerator for up to 1 week. Not freezer friendly.
credit: minimalistbaker.com