Crudités with Carrot-Ginger Dip
This dip was inspired by the carrot-ginger salad dressing often served at Japanese restaurants. The fresh, tangy flavor and slightly crunchy mouthfeel make a nice change from creamy dips.
1/2 pound carrots (about 3 medium), peeled
Cut the carrots into 1-inch pieces and pulse in a food processor until finely ground but not quite puréed. Add the ginger, shallot, vinegar, sesame oil, and soy sauce and pulse until the ginger and shallot are minced and combined with the carrots.
The dip can be made 2 days ahead and kept covered and refrigerated. Take it out of the refrigerator 30 minutes before serving; the flavors are best when the dip is not overly chilled.