Low Histamine Ginger-Carrot Dressing
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
8 servings
- 2 medium carrots (about 6 oz), peeled and roughly chopped
- 2 tbsp fresh ginger, peeled and roughly chopped
Ingredient noteSmall amounts of fresh ginger are often well-tolerated on a low histamine diet. This recipe only uses about 3/4 teaspoon per serving. If you prefer to always avoid fresh ginger, please tap it and change its rating to Red.
- 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)
Chef's tipUse the same amount. Choose a refined, neutral-tasting oil that suits the recipe's heat level. - 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!