Light Carrot-Ginger Dressing

1. 1

   Put the carrot and 1 cup water in a small saucepan.

2. 2

   Bring to a simmer over medium-low heat and cook until tender, about 15 minutes.

3. 3

   Reserve 1/2 cup cooking liquid, then drain the carrot.

4. 4

   Puree the carrot and reserved cooking liquid in a blender until smooth.

5. 5

   Add the ginger, brown sugar, vinegar, lemon juice, soy sauce, sesame oil and teaspoon salt; pulse until smooth.

6. 6

   Per serving (2 tablespoons): Calories 17; Fat 1 g (Saturated 0 g); Cholesterol 0 mg; Sodium 86 mg; Carbohydrate 2 g; Fiber 0 g; Protein 0 g

7. 7

   Photograph by Andrew McCaul

* Per serving · 4 servings · Values may vary.

No additional tips available.