It’s old news, I know, but it’s been very hot here in Brooklyn recently. Heat is the only thing (besides illness) that can really lessen my appetite for food, and my appetite for cooking especially. Keeping my fridge full of precooked grains and precooked meats and lots and lots of fresh veggies and iced tea is the only way I will ever really compose a meal in the heat. Thank goodness for my rice cooker, my blender, and my food processor. I’ve pureed a few versions of this carrot-ginger dressing recently, and they’ve all been very good, some more complex than others. This one, made with coconut milk, has been my favorite. For a full rice noodle salad recipe using the dressing, see my recent post on LINE
. It also works over rice, or tossed with salad greens, or as a dip.
Carrot-Ginger Coconut Milk Dressing
1 (5.5oz) can coconut milk
1 large carrot, peeled and roughly chopped
1 medium piece ginger root, peeled and roughly chopped
the zest and juice of 1/2 of a lime
salt, to taste
Puree everything in the food processor until creamy. Adjust seasoning to taste.