Anti Inflammatory Ginger-Carrot Dressing
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Learn more →Ingredients
8 servings
- 2 medium carrots (about 6 oz), peeled and roughly chopped
- 2 tbsp fresh ginger, peeled and roughly chopped
- 3 tbsp shallot, roughly chopped (about 1 small shallot)
- 3 tbsp rice vinegar
- 2 tbsp soy sauce
- 1 tbsp toasted sesame oil
- ¼ cup neutral oil (such as avocado oil or canola oil)
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap. - 1 tbsp honey
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 2.2 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 2 tbsp water
- ¼ tsp salt, or to taste
- ¼ tsp white pepper
Instructions
- 1
Combine the carrots, ginger, shallot, rice vinegar, soy sauce, toasted sesame oil, neutral oil, honey, water, salt, and white pepper in a blender or food processor.
- 2
Blend on high speed for 60–90 seconds, until completely smooth and no visible carrot or ginger pieces remain — the dressing should be uniformly orange and pourable.
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