Description
My Homemade Japanese Carrot Ginger Dressing brings that famous salad dressing right into your own kitchen. It comes together in minutes and tastes incredible on salads, grain bowls, spring rolls, roasted veggies, and so much more!
Ingredients
Scale
- 1 Lb. orange carrots
- 1/2 Medium yellow onion
- 2 Medium celery stalks
- 2 Thick zucchini slices
- 2 Large garlic cloves
- 1 Inch knob of fresh ginger
- 6 Tablespoons rice wine vinegar
- 1 Tablespoon toasted sesame oil
- 1 Tablespoon avocado oil
- 2 Tablespoons coconut aminos
- 1 1/2 Teaspoons garlic granules
- 1/2 Teaspoon ground ginger
- 1 1/2 Teaspoons salt
- 1/4 Cup water, plus more as needed
Instructions
- Peel the carrots, onion, garlic cloves, and fresh ginger.
- Roughly chop the carrots, onion, and celery, removing the tough outer strings from the celery first. Cut the zucchini into 1-inch-thick slices.
- Add all of the vegetables to a high-speed blender along with the rice wine vinegar, toasted sesame oil, avocado oil, coconut aminos, garlic granules, ground ginger, salt, and water.
- Blend until smooth, adding additional water a tablespoon at a time if needed to reach the desired consistency.
- Taste and adjust the seasoning, adding more salt or rice wine vinegar as needed. Transfer the dressing to an airtight container and refrigerate for at least 30 minutes before serving.
- Now pour it over your favorite salad and enjoy!