Carrot Ginger Dressing
This dressing has become a weekly staple in my house since I created it. Every Sunday, I make a batch to have throughout the week. It’s perfect for salads, a dipping sauce, or adding to eggs.
PREP TIME
10 minutes
COOK TIME
—
INGREDIENTS
8
Serves: 6
Ingredients
- 0.333 cup0.333 cup0.333 cup Avocado Oil
- 0.333 cup0.333 cup0.333 cup Rice Vinegar
- 1 Tbsp1 Tbsp1 Tbsp Ginger Root, minced
- 2 cloves2 cloves2 cloves Garlic, minced
- 0.666 cup0.666 cup0.666 cup Carrots, shredded
- 1 Tbsp1 Tbsp1 Tbsp Lime Juice
- 2 whole2 whole2 whole Medjool Dates, soaked in boiling water for 10 minutes
- 0.5 tsp0.5 tsp0.5 tsp Sea Salt
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Soak the dates in boiling water for 10 minutes. Remove the dates and discard the water.
- Add all the ingredients for the dressing to a high-speed blender and blend until the mixture is smooth and creamy.
- Store in an air-tight container in the refrigerator for up to 2 weeks.
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My Notes:
About This Recipe
Show nutritional information
Coconut Free Dairy Free Egg Free Gluten Free Grain Free Nightshade Free Nut Free Paleo Pescetarian Plant Based Sauces & Dressings Shellfish Free Sugar Alcohol Free Vegan Vegetarian Whole30| This is our estimate based on online research. | |
| Calories: | 123 |
| Fat: | 12 g |
| Carbohydrates: | 1 g |
| Protein: | 0 g |
| Cholesterol: | 0 g |
| Sodium: | 192 mg |
| Fiber: | 0 g |
| Sugars: | 1 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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