Ingredients
Vegetables and Aromatics
- 1 1/2 cup carrots (peeled and chopped)
- 2 stalks celery (chopped)
- 1/4 yellow onion (chopped)
- 2 tbsp ginger (peeled and chopped)
Liquids and Seasonings
- 1/2 cup + 2 tbsp avocado oil
- 1/4 cup coconut aminos
- 3 tbsp rice vinegar (substitute apple cider vinegar for AIP)
- 2 tsp coconut sugar (omit for Whole30)
- 3/4 tsp sea salt
- 1/4 tsp black pepper (omit for AIP)
Instructions
- Prepare Ingredients: Peel and chop the carrots and ginger. Chop the celery and yellow onion into small pieces to ensure smooth blending.
- Blend Ingredients: Add all the prepared vegetables, ginger, avocado oil, coconut aminos, rice vinegar, coconut sugar, sea salt, and black pepper into a high-speed blender. Blend until the mixture is thick, smooth, and fully combined, resulting in a creamy dressing consistency.
- Adjust Seasoning: Taste the dressing and season further with salt, pepper, or sweetener as desired to suit your palate.
- Serve and Store: Pour the dressing over a fresh salad made with romaine or iceberg lettuce and shredded carrots, or use it as a dip. Store any leftovers in the refrigerator in a sealed container and consume within one week.
Notes
- For an AIP-friendly version, substitute rice vinegar with apple cider vinegar and omit black pepper.
- Omit coconut sugar to make this recipe compliant with the Whole30 program.
- Use fresh ginger and peel it for best flavor and texture.
- Store dressing in an airtight container in the fridge; it will keep well up to one week.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dressing
- Method: Blending
- Cuisine: Japanese-inspired
- Diet: Gluten Free
