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Japanese Ginger Dressing Recipe

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3.9 from 14 reviews

This Japanese Ginger Dressing is a vibrant and healthy salad dressing made from fresh carrots, celery, ginger, and a blend of flavorful ingredients like avocado oil and coconut aminos. It’s a quick, easy, and nutritious way to elevate your salads with a zesty and slightly sweet punch of ginger and vinegar.

Ingredients

Vegetables

  • 1 1/2 cup carrots (peeled and chopped)
  • 2 stalks celery (chopped)
  • 1/4 yellow onion (chopped)
  • 2 tbsp ginger (peeled and chopped)

Liquids and Seasonings

  • 1/2 cup + 2 tbsp avocado oil
  • 1/4 cup coconut aminos
  • 3 tbsp rice vinegar (sub apple cider vinegar for AIP)
  • 2 tsp coconut sugar (omit for whole30)
  • 3/4 tsp sea salt
  • 1/4 tsp black pepper (omit for AIP)

Instructions

  1. Prepare Ingredients: Peel and chop the carrots, celery, yellow onion, and ginger to ensure they blend smoothly.
  2. Blend Dressing: Add all the chopped vegetables, avocado oil, coconut aminos, rice vinegar, coconut sugar, sea salt, and black pepper into a high-speed blender. Blend until the mixture is thick and fully combined, creating a creamy, smooth dressing.
  3. Adjust Seasoning: Taste the dressing and adjust seasoning if necessary by adding more salt, pepper, or sweetener according to your preference.
  4. Store and Serve: Transfer the dressing to a container and store it in the refrigerator. Serve chilled over salads made with romaine or iceberg lettuce, shredded carrots, and any additional salad ingredients you desire.

Notes

  • For Autoimmune Protocol (AIP) diet, substitute rice vinegar with apple cider vinegar and omit black pepper.
  • For Whole30 compliance, omit the coconut sugar to keep the dressing sugar-free.
  • Using a high-speed blender ensures a smooth and creamy texture.
  • The dressing will keep well refrigerated for up to one week.
  • Feel free to tweak the balance of sweet, salty, and tangy elements to suit your taste.