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Carrot Ginger Dressing
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
Servings:
2
cups
Calories:
763 kcal
Course:
Salad
Cuisine:
Asian, American
Ingredients
- 2 carrot roughly chopped
- 1 inch knob ginger about 1 teaspoon Fresh Ginger, roughly chopped
- 1 shallot 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 black pepper optional for AIP, ground
Instructions
- 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.
Cup of Yum
Notes
- The dressing will last about 3 days in an airtight container if stored in the refrigerator.
Nutrition Information
Serving
4tablespoons
Calories
763kcal
(38%)
Carbohydrates
8g
(3%)
Protein
1g
(2%)
Fat
81g
(125%)
Saturated Fat
11g
(55%)
Sodium
632mg
(26%)
Potassium
260mg
(6%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
10191IU
(204%)
Vitamin C
5mg
(6%)
Calcium
20mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 2 cups
Amount Per Serving
Calories 763
% Daily Value*
| Serving | 4tablespoons | |
| Calories | 763kcal | 38% |
| Carbohydrates | 8g | 3% |
| Protein | 1g | 2% |
| Fat | 81g | 125% |
| Saturated Fat | 11g | 55% |
| Sodium | 632mg | 26% |
| Potassium | 260mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 10191IU | 204% |
| Vitamin C | 5mg | 6% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.