Name: Japanese Ginger Salad Dressing Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Japanese
Ingredients: 1 ½ cup carrots, peeled and chopped; 2 stalks celery, chopped; ¼ yellow onion, chopped; 2 tbsp ginger, peeled and chopped; ½ cup + 2 tbsp avocado oil; ¼ cup coconut aminos; 3 tbsp rice vinegar (substitute apple cider vinegar for AIP); 2 tsp coconut sugar (omit for Whole30); ¾ tsp sea salt; ¼ tsp black pepper (omit for AIP)

Description

This Japanese Ginger Salad Dressing is a vibrant and flavorful blend of fresh vegetables, ginger, and savory seasonings. Perfect for adding a zesty and nutritious punch to your salads, it combines the natural sweetness of carrots and coconut sugar with the umami depth of coconut aminos and rice vinegar, all balanced by the warmth of fresh ginger. This dressing is easy to prepare in a high-speed blender and can be tailored to fit various dietary preferences.

Ingredients

Vegetables

1 ½ cup carrots, peeled and chopped
2 stalks celery, chopped
¼ yellow onion, chopped
2 tbsp ginger, peeled and chopped

Liquids & Oils

½ cup + 2 tbsp avocado oil
¼ cup coconut aminos
3 tbsp rice vinegar (substitute apple cider vinegar for AIP)

Seasonings

2 tsp coconut sugar (omit for Whole30)
¾ tsp sea salt
¼ tsp black pepper (omit for AIP)

Cook Mode Prevent your screen from going dark

Instructions

Prepare Ingredients: Peel and chop the carrots, chop the celery stalks, finely chop the yellow onion, and peel and chop the fresh ginger. Measure out avocado oil, coconut aminos, rice vinegar, coconut sugar, sea salt, and black pepper.
Blend Ingredients: Add all prepared vegetables, liquids, and seasonings into a high-speed blender. Blend until the mixture becomes a thick, smooth, and fully combined dressing with no visible chunks.
Taste and Adjust: Taste the dressing and adjust the seasoning as desired, adding more ginger for a spicier kick or more salt if needed.
Store and Serve: Pour the dressing into an airtight container and store it in the refrigerator for up to 3-4 days. Serve chilled over your favorite salads, such as a mix of romaine or iceberg lettuce with shredded carrots and other fresh veggies.

Notes

Store this dressing in the fridge for 3-4 days, or freeze for up to a month.
If you prefer a spicier or less spicy dressing, adjust the amount of ginger accordingly.
For an AIP-compliant version, substitute apple cider vinegar for rice vinegar and omit black pepper.
To keep it Whole30 compliant, omit the coconut sugar.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Salad Dressing
Method: Blending
Cuisine: Japanese