Carrot-Ginger Dipping Sauce

You know that addictive orange stuff you get on your salad at Japanese restaurants? Well, here’s a recipe to make your own. It takes 5 minutes, is full of yummy fresh stuff, and will stop you from ever ordering it in—or buying it in a bottle—again. You can serve it on any greens or veggies, but it’s born to be the crowning glory of Nori Rolls.

Makes 2 cups

• 2 large or 4 medium unpeeled carrots, chopped
• 1 (2-inch) piece fresh ginger, peeled
• 1 (1-inch) piece fresh turmeric, peeled
• ½ cup organic grapeseed or other neutral-flavored oil
• ¼ cup water
• ¼ cup fresh lime juice
• 3 tablespoons coconut aminos
• 3 tablespoons coconut palm sugar
• 1 tablespoon unfiltered apple cider vinegar
• ¼ teaspoon fine sea salt, or more to taste

Puree all of the ingredients in a blender until very smooth, about 30 seconds. Season with a little more salt and serve. The dipping sauce will keep, refrigerated in an airtight container, for up to 1 week.