Carrot Ginger Salad Dressing (Oil-Free!)

Admittedly, the photo above is a little heavy on the dressing but I was going for the full effect. :) Plus when you mix it all together it's just the right amount.

If you love the carrot ginger dressing served at Japanese restaurants, you're going to love this gluten-free, oil-free and whole-food based version. It's fresh and vibrant, which is one reason why I love it so much but there are many more reasons:

• It's made with whole food ingredients, meaning it’s oil-free, sugar-free, preservative free and made with whole plant-based foods, which includes all the fiber and phytonutrients.

• It's packed with carotenoids (plant-based version of vitamin A) from the carrots, supporting skin and eye health, and acting like antioxidants in the body.

• It's made with whole fresh ginger, which has been shown to reduce inflammation, assist with digestion and alleviate pain.

• It contains shallots, which are packed with prebiotic fiber, a type of fiber essential for gut health.

• It contains miso, which has probiotics, or live bacteria, that feed off of the prebiotic fiber, creating a healthy gut.

• It has tahini (ground sesame seeds), a healthy plant-based fat source that supports hormones and absorption of carotenoids.

• It has two grams of fiber per serving (hey, it all counts especially when most dressings have zero fiber and lots of unwanted ingredients.)

• It takes less than 10 minutes to make!

Servings: 4

Prep time: 10 minutes

Cook time: none

Ingredients

• 1 cup chopped carrots

• 1 Tbsp fresh ginger, minced

• 3 Tbsps minced shallots

• 1 Tbsp organic miso (mellow white or chickpea)

• 1 Tbsp tahini

• 2 Tbsps coconut aminos (or reduced sodium tamari)

• 2 Tbsp rice vinegar

• 1/3 - 1/2 cup water (add more if you want a thinner consistency)

Optional: 1 tsp maple syrup or date paste to balance out shallots but I honestly don’t think it’s needed.

How to make

Add all ingredients to a blender or food processor and blend until smooth (until carrots are blended). Taste for more personal flavors of choice (more ginger for spice, more shallot for pungent, more coconut aminos for umami or saltiness). Store the dressing in an airtight container (great opportunity to reuse a condiment or mason jar!) for 7-10 days.

Let me know if you try it!

If you want more fiber-filled delicious recipes, grab my new book, “The Fiber Effect: Stop Counting Calories and Start Counting Fiber for Better Health” and stay tuned for my forthcoming “The Vegan Athlete’s Nutrition Handbook: The Essential Guide for Plant-Based Performance.”

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