CARROT COCONUT DRESSING

images 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.