So summer is finally here! and none too soon. While the rest of North America has found itself in the firm grip of a heat wave (and in some areas, a full-on drought!), the West Coast has been moisture-laden up until the last week. Farmers on the fruit side of things were despairing as strawberries were going mouldy on the vine, and blueberry growers were understandably concerned at the impact that lack on sunshine was going to have on their harvest.
The good news is that the sunshine has arrived, and now that we on the Wet Coast have joined the ranks of summer sun-lovers, we are all looking for ways to spend less time over a hot stove!
With no cooking required, this side dish fits the bill perfectly! The dressing was actually the jumping off point — you only need a small amount for this, the remainder will keep quite happily in the refrigerator for all impromptu summer salad snacking.
To make up this side dish, merely combine 1 cup grated carrot with 1 cup grated zucchini, and 2T or so roughly chopped cilantro with 3-4 T of Honey Ginger Dressing. Toss to combine, and let sit about 10 minutes or so before serving. (serves 3-4)
Ingredients
- 1/4 cup rice vinegar (or a good quality white balsamic vinegar to be SCD-legal)
- 1 cup grapeseed oil
- 1 tsp sea salt
- 1/2 tsp coarsely ground black pepper (or more to taste)
- 3-4 cloves garlic, minced
- 1/4 cup grated ginger (grated on a box grater)
- 2 T honey (or to taste)
Instructions
- Combine all ingredients in a 4 cup liquid measuring cup or mixing bowl.
- Use an immersion blender to thoroughly blend all ingredients together. The grated ginger will help produce an emulsified dressing, with the final product becoming quite light in colour and creamy looking
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