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.
10 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 159 |
| Fat: | 12 g |
| Carbohydrates: | 11 g |
| Protein: | 1 g |
| Cholesterol: | 0 g |
| Sodium: | 192 mg |
| Fiber: | 1 g |
| Sugars: | 10 g |
| Calculated per serving. | |
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
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.
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