Ingredients:
- 3 Tablespoons chopped fresh ginger
- 3 green onions, white and green parts chopped
- 1 large carrot, peopled and chopped
- 1/4 cup freshly squeezed lemon juice
- 1.5 Tablespoons toasted sesame oil
- 3 Tablespoons of Tamari sauce (these are the ones that I use San J and Kikoman) I used San J in this recipe
- 1.5 Tablespoons water
- 1/4 teaspoon celery seed
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/3 cup vegetable oil
Tools Needed:
- Food processor or blender (this is the one that I use)
- Silicone spatula
- Measuring cups
- Measuring spoons
- Cutting board
- Sharp knife
- Vegetable peeler
- Salad dressing shaker
Directions:
- Combine the ginger, green onions and carrot in the blender. Pulse several times to chop the vegetables.
- Use your silicone spatula to scrape down the walls of the blender.
- Add the lemon juice, sesame oil, water, Tamari sauce, salt and pepper. Turn the blender on and in a steady stream add the vegetable oil through the cap.
- Transfer salad dressing to your salad dressing shaker until you’re ready to use.
Yield: 10
Carrot Ginger Salad Dressing
This is a remake on the popular hibachi restaurant dressing but now it’s gluten free! Be sure to check on my blog the entire week for my low carb, gluten free asian inspired dinner recipes.
Prep time: 10 MinCook time: 5 MinTotal time: 15 Min
Ingredients
- 3 T Ginger, Fresh
- 3 green onions , the green and white part chopped
- 1 large carrot, peeled and chopped
- 1/4 cup lemon juice, fresh
- 1.5 T toasted sesame oil
- 3 T Tamari sauce
- 1.5 T water
- 1/4 t celery seed
- 1/4 t black pepper
- 1/4 t salt
- 1/3 c vegetable oil
Nutrition Facts
Calories
91.09Fat (grams)
9.26Sat. Fat (grams)
0.83Carbs (grams)
1.87Fiber (grams)
0.41Net carbs
1.45Sugar (grams)
0.49Protein (grams)
0.77Sodium (milligrams)
365.15Cholesterol (grams)
0.00
Leave a Reply