Japanese Ginger Salad Dressing Recipe

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free while coconut aminos are lower in sodium.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier while canola oil is more budget-friendly.

Start by measuring 7 ounces of carrots and roughly chop them into thirds or fourths.

Place the chopped carrots into a food processor.

Next, take a sweet onion (Vidalia) weighing about 4 ounces, which is roughly half a cup, and give it a rough chop before adding it to the food processor.

To prevent crying while cutting onions, you can wear goggles, chew gum, or run your knife under cold water.

Add 1 tablespoon of sugar (or your preferred sweetener) to the food processor.

Pour in 1/4 cup of low sodium soy sauce.

Add 1/2 cup of rice wine vinegar using the same measuring cup for convenience.

Sprinkle in 1/2 teaspoon of salt.

Peel 2 tablespoons of fresh ginger using a vegetable peeler or spoon, then give it a rough chop before adding it to the food processor.

Blend the mixture in the food processor until it's ground up well.

Slowly add 3/4 cup of canola oil while the food processor is running to emulsify the dressing until smooth.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens