Chef Babette’s Carrot Mango Dressing
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This dressing provides yet another use for carrot pulp. In addition to being high in fiber from the carrot pulp, it is delicious and nutritious—thanks in part to turmeric, which has been shown to have anti-inflammatory properties.
Apple cider vinegar is antibacterial and tamari is an excellent alternative to salt. Mangos are a good source of vitamin C and provide a creamy texture in this recipe, as well as giving the dressing a pleasant sweet/tart overtone. Drizzle this dressing over a fresh green salad or Chef Babette’s Carrot “Tuna” Salad.
Ingredients
1 cup chopped peeled mango 250 mL
2 cups carrot pulp 500 mL
1/4 cup vegan mayonnaise 60 mL
2 cups filtered water 500 mL
1/4 cup raw apple cider vinegar 60 mL
1 tbsp tamari 15 mL
1 tbsp ground turmeric 15 mL
Instructions
1. In a blender, combine mango, carrot pulp, mayonnaise, water, vinegar, tamari and turmeric. Blend at high speed until smooth.
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