Asian Ginger Carrot Dressing

I don’t care too much for carrots, but I love a good carrot ginger dressing on my salad when I go out for Hibachi. This is good stuff! It’s the perfect starter to any dish.

I don't care too much for carrots, but I love a good carrot ginger dressing on my salad when I go out for Hibachi. This is good stuff! It's the perfect starter to any dish.Asian Ginger Carrot Dressing Recipe

 

Well, I’ve been getting requests for this for a while now, so it was time! It’s hot in New York, so too cool off I wanted a simple crisp iceburg lettuce salad for lunch. I added some red cabbage and carrots for color and enjoyed every bite! You can serve this on mixed greens, add tomatoes and cucumbers or whatever you like!

I don't care too much for carrots, but I love a good carrot ginger dressing on my salad when I go out for Hibachi. This is good stuff! It's the perfect starter to any dish.

I don't care too much for carrots, but I love a good carrot ginger dressing on my salad when I go out for Hibachi. This is good stuff! It's the perfect starter to any dish.

I don't care too much for carrots, but I love a good carrot ginger dressing on my salad when I go out for Hibachi. This is good stuff! It's the perfect starter to any dish.
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Asian Ginger Carrot Dressing

3
Freestyle Points
82.9
Calories
Prep Time: 15 mins
Total Time: 15 mins
Yield: 6 servings
CUISINE: Chinese, Japanese
I don't care too much for carrots, but I love a good carrot ginger dressing on my salad when I go out for Hibachi. This is good stuff! It's the perfect starter to any dish.

Ingredients

  • 1/4 cup shredded carrots
  • 1/4 cup minced onion
  • 1 tbsp minced fresh ginger
  • 1 small clove garlic
  • 1 tbsp minced celery
  • 3 tbsp peanut oil, or sesame oil
  • 3 tbsp rice vinegar
  • 2 tbsp water
  • 1 tbsp tomato paste
  • 2 tsp low sodium soy sauce, use tamari for gluten-free
  • 1 1/2 tsp raw sugar
  • 1 tsp lemon juice
  • salt and fresh ground black pepper

Instructions

  • Place all the ingredient in the blender and process until smooth.
  • Refrigerate a few hours before using to let the flavors deepen. This gets better the longer it sits.
  • Serve on your favorite salad greens and enjoy!

Notes

Makes 3/4 cup.
This recipe was modified and adapted from Food.com

Nutrition

Serving: 2tbsp, Calories: 82.9kcal, Carbohydrates: 5.6g, Protein: 0.4g, Fat: 6.8g, Saturated Fat: 1g, Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 204mg, Potassium: 0mg, Fiber: 0.4g, Sugar: 4g, Vitamin A: 0IU, Vitamin C: 0mg, Calcium: 0mg, Iron: 0mg
Freestyle Points: 3
Points +: 2