Asian Ginger Carrot Dressing
Prep Time: 15 mins
Total Time: 15 mins
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.
- 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
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!
Makes 3/4 cup.
This recipe was modified and adapted from Food.com
Serving: 2tbsp, Calories: 82.9kcal, Carbohydrates: 5.6g, Protein: 0.4g, Fat: 6.8g, Saturated Fat: 1g, Sodium: 204mg, Fiber: 0.4g, Sugar: 4g
Freestyle Points: 3
Points +: 2