Ginger Carrot Dressing
This recipe for ginger carrot dressing is the the classic dressing you get at any Japanese restaurants. It is light and fresh and perfect for any salad. This is also one of my favorite dressings for a Buddha bowl.
Ginger Carrot Dressing
Servings 1 cups
Ingredients
- 1/3 cup extra virgin olive oil
- 1/3 cup rice wine vinegar
- 2 large Carrots
- 2 tbsp grated fresh ginger
- 2 tbsp Fresh lime juice
- 1.5 tbsp Honey
- 1.5 tsp toasted sesame oil
- 1/2 tsp salt more to taste
Suggested side salad components
- Fresh greens of choice
- red onion
- cucumber
- carrot
- cherry tomatoes
- red cabbage
Instructions
- In a blender, combine all of the salad dressing ingredients as listed. Bend until completely smooth. Taste, and add additional salt if the dressing doesn’t make your eyes light up. If it’s too sour (it should have some zing to it), blend in a bit more honey.
- Serve over greens and any other ingredients you’d like (I offered a few more suggestions in the post). Recipe keeps well in the refrigerator, covered, for 1 to 2 weeks.
