MAKES ABOUT 1¾ CUPS
Vegetable salads love this dressing—especially cucumbers.
1 cup fresh carrot juice
1/3 cup canned coconut milk
1½ limes, juiced
2 tablespoons toasted sesame oil
1½ tablespoons coconut vinegar
3 garlic cloves, sliced wicked thin
NOT CHOPPED
1 Thai chile, sliced wicked thin
1 tablespoon grated fresh ginger
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
Mix everything together in a medium bowl or shake in a jar. Taste, and add anything you think it needs. Use immediately or refrigerate for up to 1 day.