Servings: Makes 1 1/3 cups
  • 1/2 pound (about 4 medium-size) carrots , peeled and sliced
  • 1 clove garlic
  • 1 (1-inch) piece fresh ginger , peeled
  • 1/3 cup fresh orange juice
  • 1/4 cup tomato juice
  • 2 to 3 tablespoons cider vinegar or fresh lime or lemon juice
  • 1/2 teaspoon salt
In a small saucepan, cover carrots with water. Bring to a boil. Reduce heat and simmer, covered, until tender, about 15 minutes. Drain and let cool. In a food processor with metal blade attached, mince garlic and ginger. Add cooked carrot and process until carrot is quite smooth, occasionally pausing processor to scrape sides of bowl. Add orange and tomato juices, vinegar and salt. Process until smooth, drizzling in water as needed if dressing is too thick. Pour into a bowl, cover, and refrigerate until serving, up to 1 week. Stir before using.