Eosinophilic Esophagitis Friendly Ginger-Carrot Dressing
Total time10 min
Prep time10 min
Cook time0 min
4.8(14)
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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
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - 1 tbsp toasted sesame oil
- ¼ cup neutral oil (such as avocado oil or canola oil)
- 1 tbsp honey
- 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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