Carrot-Ginger Dressing (Japanese-Inspired!)
This recipe is a bright, blender-made carrot-ginger dressing inspired by the one at your fave Japanese restaurant.
Ingredients
- ⅓ cup avocado oil*
- ¼ cup rice vinegar
- ¼ cup reduced-sodium soy sauce
- 3 medium carrots, or 15 baby carrots, roughly chopped
- 1 tablespoon lime juice
- 1 tablespoon honey
- 1 teaspoon toasted sesame oil
- 2 tablespoons peeled and roughly chopped fresh ginger root, or 1 teaspoon ginger powder
- 2 cloves garlic, peeled and roughly chopped (or ¼ teaspoon garlic powder)
- ¼ teaspoon salt, or more to taste
- ¼ teaspoon black pepper, or more to taste
Instructions
- Combine all the dressing ingredients in a high-speed blender or food processor and puree. If you don’t have a high-speed blender or food processor, microwave the chopped carrots for about 5 minutes to soften them before adding them to a standard blender.
- Store leftover dressing in a covered container in the fridge for up to 1 week. Give it a good stir before using.
Notes
Nutrition provided per one tablespoon dressing.
Nutrition Information per serving
Serving Size: 2 tablespoonsCalories: 70Carbohydrates: 4gProtein: 1gTotal Fat: 7g— Unsaturated Fat: 6g— Saturated Fat: 1gCholesterol: 0mgSodium: 190mgFiber: 0gTotal Sugar: 3g— Natural Sugar: 2g— Added Sugar: 1g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.