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.
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.
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.
Prep Time:10 mins
Cook Time:5 mins
Total Time:15 mins
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)
Combine all the ingredients into a blender.
Blend the mixture until smooth.
Serve immediately or store in refrigerator in an airtight container until you are ready to use.
The dressing will last about 3 days in an airtight container if stored in the refrigerator.
Just FYI, tomatoes are an AIP Reintroduction.
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