Colorful vegetables are the star of any salad, but the flavors can certainly be enhanced with the right kind of topping. Enter our delicious Carrot Ginger Dressing–this is the perfect addition for your afternoon salad (or your fish, chicken, or sandwich spread), as it’s light, easy to make, and delightfully tasty. What’s so great about this recipe is that it’s not loaded with processed ingredients or preservatives like most store bought items. Plus, this is a fun kitchen DIY! You might want to make a double batch of this, it will go as quick as it is to make!
Not only do carrots add a delicious sweetness to this dishes they are incorporated in but they also have a high nutritional value. Thanks to the carrots present in this recipe, it is teeming with vitamin A, biotin, vitamin K, fiber, potassium, vitamin C, vitamin B6, and beta-carotene. In fact, some studies have even shown that carrots can be beneficial with cardiovascular disease, due to the antioxidants present (1). So, with all of this fabulous nutrition and rich flavor profiles present in this dressing, it will taste like you’re at a restaurant, but without the extra calories and fat content.
This dressing pairs well with so many different dishes! Toss this sauce with salads, noodles, whole grains, fish, chicken, tofu or even top a sandwich with it! We’ve listed some of our favorite salad recipes that we think this would taste great with below.
Carrot Ginger Dressing
- 1/4 cup grapeseed oil, peanut oil can be substitued
- 1 tsp sesame oil
- 1/4 cup white wine vinegar
- 2 tbsp white miso, white chickpea miso can be substituted
- 1 tbsp tahini
- 2 medium carrots, peeled and chopped
- 1 inch-long piece of fresh ginger, peeled and cut into circles
- 1 tsp sorghum syrup, honey can be substituted
- 1/4 tsp salt
- 1/4 tsp white pepper
In a high-speed blender, mix all ingredients until smooth.
Refrigerate the dressing for at least 15 minutes for flavors meld and become more distinct. Leftover dressing can be refrigerated up to 3-4 days
Serving size: 2 tablespoons, Calories: 85 calories, Fat: 8 grams, Saturated fat: 1 gram,Carbohydrates: 3 grams, Sugar: 1 gram, Sodium: 85 milligrams,Fiber: 1 gram, Protein: 0.5 grams, Cholesterol: 0 milligrams
(1) Role of Antioxidants for the Treatment of Cardiovascular Diseases: Challenges and Opportunities. Current Pharmaceutical Design. http://www.ncbi.nlm.nih.gov/pubmed/26234792
Triad to Wellness has provided nutrition communication services to The Sorghum Checkoff. However, we were not compensated for this post. All opinions are our own.