Yesterday was the first vegetable pick-up for our farm share. I spent the whole day looking forward to it. I was not disappointed. Turnips, carrots, cilantro, spring onions, radishes and lettuce. For lunch I started digging into the fresh produce, hoping to come up with something creative. I remembered in the latest issue of Sunset Magazine there was a carrot dressing that looked good. So, here is my own incarnation of that dressing. Our little friend B. is here today, and he ate radishes dipped in the dressing. His little mouth was burning from the chili sauce, but I gave him a glass of milk and he kept on going! I imagine this would be a great dipping sauce for spring rolls, or on a salad too.
Spicy Carrot Dressing:
1/3 cup fresh carrot juice
1 tbls toasted sesame oil
1 tbls olive oil
1 tsp sriracha chili sauce
1 tsp sweet rice vinegar
juice of one lime
1 tbls minced onion (I used spring onion)
salt to taste
Oh it was delicious. And spicy.
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