Carrot Ginger Dressing just like the one you get at a Japanese restaurant!
Carrot Ginger Dressing just like the one you get at a Japanese restaurant!

Just FYI, tomatoes are an AIP Reintroduction.

I’ve been craving salads all summer long. I try to keep it interesting, delicious and healthy. This dressing definitely fits the bill.

I was inspired to make this Carrot Ginger Salad Dressing after my first visit to a sushi place after the baby was born. I missed sushi so much while I was pregnant so it was amazing to be able to eat it again. Every sushi place has little side salads with a carrot ginger dressing and it inspired me to make my own so that I could enjoy it at home. I’m not sure how they make it at the sushi place but mine is a super healthy dressing as it has very little oil and is mostly made of carrots.

Carrot Ginger Dressing just like the one you get at a Japanese restaurant!

This recipe makes a huge batch while could easily feed a family for a few nights. I don’t mind making salad dressing in a large batch like this. I generally keep a simple salad in the fridge so it’s nice to have a homemade dressing handy. Since it’s made of all fresh ingredients, I just always need to keep in mind to eat the dressing within a few days before it goes bad.

Carrot Ginger Dressing just like the one you get at a Japanese restaurant!

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Carrot Ginger Dressing

Carrot Ginger Dressing just like the one you get at a Japanese restaurant!

This Carrot Ginger Salad Dressing is just like the ones you get in Japanese restaurants. It’s made with whole carrots and fresh ginger so it’s really healthy. This recipe is allergy friendly (gluten, dairy, shellfish, nut, egg, and soy free) and suits the autoimmune protocol diet (AIP), paleo and vegan diets.

  • Author: Bon Aippetit
  • Prep Time: 10 mins
  • Cook Time: 5 mins
  • Total Time: 15 mins
  • Yield: 2 cups
  • Category: Salad Dressing

Ingredients

  • 2 Carrots, roughly chopped
  • 1 inch knob (about 1 teaspoon) Fresh Ginger, roughly chopped
  • 1 Shallots, roughly chopped
  • 3/4 cup Extra Virgin Olive Oil
  • 1/2 cup White Wine Vinegar
  • 2 tablespoons Water
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Ground Black Pepper (optional for AIP)

Instructions

  1. Combine all the ingredients into a blender.
  2. Blend the mixture until smooth.
  3. Serve immediately or store in refrigerator in an airtight container until you are ready to use.

Notes

The dressing will last about 3 days in an airtight container if stored in the refrigerator.

Carrot Ginger Dressing just like the one you get at a Japanese restaurant!

Just FYI, tomatoes are an AIP Reintroduction.

If you like this recipe, be sure to share it on social media or leave a comment below!

 

 

2 replies
  1. Mary
    Mary says:

    Thank you for this recipe! I have missed everything from my favorite restaurant. I haven’t been to a restaurant because of all my food allergies in 7 yrs. Do you have a recipe for the mustard sauce and ginger sauce as well? I would love to have them again as well.

    Reply
    • Beth
      Beth says:

      It’s been a long time for me as well. I’ve join out to eat a few times over the last few years but I always regretted it. I haven’t found a mustard sauce from Chinese restaurants. Spicy is hard to find on the AIP diet. Horseradish is the closest substitute that I have found. What do you mean by ginger sauce? Do you mean the ginger sauce that’s made with oil and scallions? If so, I have a recipe for that. Add 1/2 cup Extra Virgin Olive Oil, 2 tablespoons ginger, grated and 2 Green Onions, sliced in a small bowl. It’s amazing on chicken. Let me know if you have any other requests!

      Reply

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