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
Get Ingredients with
Process
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.
Add a Note
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 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 |
| Calculated per serving. | |
Never Miss a Bite
Get recipes delivered to your inbox every week
Leave a Reply
You must be logged in to post a comment.