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Recipe: Carrot-Ginger Dressing The Big Summer Cookbook looks kind of like a no-nonsense telephone directory of stuff you can cook when it's hot. It's chock-full of useful information for the pragmatic summer cook, from indexes sorted by ingredient, to comprehensive lists of wild summer berries or herbs for summer salads.

Recipe: Carrot-Ginger Dressing

From 'The Big Summer Cookbook'

By 

Jeff Cox

The Big Summer Cookbook
The Big Summer Cookbook: 300 fresh, flavorful recipes for those lazy, hazy days
by Jeff Cox
Paperback, 352 pages
Wiley
List price: $24.95

Makes about 1 cup

This simple but delicious dressing can be used on a cucumber salad, on field greens, on lettuces, even on Asian greens. It makes friends with all sorts of ingredients because of its lightness and touch of sweetness.

1/2 cup finely shredded carrot
3 ounces soft tofu
2 tablespoons mirin
2 tablespoons plain rice vinegar
1 tablespoon soy sauce
1 teaspoon freshly grated ginger
1/2 teaspoon toasted sesame oil

Place all the ingredients in a blender and blend until smooth. Refrigerate until ready to use. Store the excess in the fridge for 1 week.

Excerpted from The Big Summer Cookbook: 300 fresh, flavorful recipes for those lazy, hazy days by Jeff Cox. Copyright 2010. Reprinted by permission of Wiley.