Name: Carrot Ginger Dressing
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 2 Carrots (roughly chopped); 1 inch knob Ginger (about 1 teaspoon Fresh Ginger, roughly chopped); 1 Shallots (roughly chopped); 3/4 cup Extra Virgin Olive Oil; 1/2 cup White Wine Vinegar; 2 tablespoons Water; 1/2 teaspoon Salt; 1/4 teaspoon Ground Black Pepper (optional for AIP)

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Carrot Ginger Dressing just like the one you get at a Japanese restaurant!

Just FYI, tomatoes are an AIP Reintroduction.

I’ve been craving salads all summer long. I try to keep it interesting, delicious and healthy. This dressing definitely fits the bill.

I was inspired to make this Carrot Ginger Salad Dressing after my first visit to a sushi place after the baby was born. I missed sushi so much while I was pregnant so it was amazing to be able to eat it again. Every sushi place has little side salads with a carrot ginger dressing and it inspired me to make my own so that I could enjoy it at home. I’m not sure how they make it at the sushi place but mine is a super healthy dressing as it has very little oil and is mostly made of carrots.

This recipe makes a huge batch while could easily feed a family for a few nights. I don’t mind making salad dressing in a large batch like this. I generally keep a simple salad in the fridge so it’s nice to have a homemade dressing handy. Since it’s made of all fresh ingredients, I just always need to keep in mind to eat the dressing within a few days before it goes bad.

carrot ginger salad dressing on bowl of salad

Print Recipe

Carrot Ginger Dressing

This Carrot Ginger Salad Dressing is just like the ones you get in Japanese restaurants. It’s made with whole carrots and fresh ginger so it’s really healthy. This recipe is allergy friendly (gluten, dairy, shellfish, nut, egg, and soy free) and suits the autoimmune protocol diet (AIP), paleo and vegan diets.

Prep Time10 mins

Cook Time5 mins

Total Time15 mins

Course: Salad Dressing

Cuisine: American, Asian

Servings: cups

Calories: 763kcal

Author: Beth Chen

Ingredients

▢ 2 Carrots roughly chopped
▢ 1 inch knob Ginger about 1 teaspoon Fresh Ginger, roughly chopped
▢ 1 Shallots roughly chopped
▢ 3/4 cup Extra Virgin Olive Oil
▢ 1/2 cup White Wine Vinegar
▢ 2 tablespoons Water
▢ 1/2 teaspoon Salt
▢ 1/4 teaspoon Ground Black Pepper optional for AIP

Instructions

Combine all the ingredients into a blender.
Blend the mixture until smooth.
Serve immediately or store in refrigerator in an airtight container until you are ready to use.

Notes

The dressing will last about 3 days in an airtight container if stored in the refrigerator.

Nutrition

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Comments

Mary says

March 08, 2018 at 5:00 am

Thank you for this recipe! I have missed everything from my favorite restaurant. I haven't been to a restaurant because of all my food allergies in 7 yrs. Do you have a recipe for the mustard sauce and ginger sauce as well? I would love to have them again as well.

- Beth says
  
  March 08, 2018 at 5:42 am
  
  It's been a long time for me as well. I've join out to eat a few times over the last few years but I always regretted it. I haven't found a mustard sauce from Chinese restaurants. Spicy is hard to find on the AIP diet. Horseradish is the closest substitute that I have found. What do you mean by ginger sauce? Do you mean the ginger sauce that's made with oil and scallions? If so, I have a recipe for that. Add 1/2 cup Extra Virgin Olive Oil, 2 tablespoons ginger, grated and 2 Green Onions, sliced in a small bowl. It's amazing on chicken. Let me know if you have any other requests!