1 teaspoonshallotchopped (optional; sub with red onion)
1tablespoonhoney
2 1/2tablespoonsrice vinegar (sub with apple cider, white wine, or white vinegar)
pinchwhite pepper(sub with black pepper)
1/4teaspoonsalt
1/2cupolive oil
Instructions
for the salad
Wash, then grate carrot. Place in a mixing bowl.
for the honey-ginger dressing
Add all ingredients except the oil into a mini chopper/grinder, food processor, or blender.
Pulse until the ginger is finely chopped.
Keep the motor running, and slowly add the oil in a steady stream.
Taste, and adjust the seasoning. Add more honey, vinegar, pepper, or salt if needed. Transfer to a glass jar and store in the fridge for up to 2 weeks.
Notes
How to enjoy this salad & dressing
Enjoy this salad as a side dish along with any Asian food that would go well with ginger.
I could see the salad with cooked rice, avocado, almonds, and tamari soy sauce for a quick snack.
A quick meal idea is this carrot salad along with cooked rice, my 5-minute savory tofu, and steamed vegetables.
Or use the carrot salad as part of a grain bowl. A grain bowl is where you have a grain, vegetables (cooked, raw, or both), and a protein, served together in bowl.
Since the dressing is so flavorful, add a spoonful like a condiment to amp up the overall flavor of something.
Go ahead and use the dressing on green salads too, but be careful with how much you use, since it is quite gingery!