Carrot Ginger Dressing

I’m busy early in the week this semester. When the days are long and I’m getting tired, I’m always tempted to order in or hit the salad bar at Whole Foods. Just a little Sunday night preparation, however, goes a long way. Last night, for example, I washed and cut up some romaine, roasted some tofu, and sliced some red onion. By adding some sprouts and this dressing I had a simple and healthy lunch and dinner, and one that will last me at least a couple of days. Despite the very low calorie content of this dressing, it’s amazingly flavorful. Prepare a batch for yourself and let it brighten up your busy week as well.

Ingredients:

1 cup diced carrot (about 2 carrots)

1/4 cup water

2 teaspoons fresh grated ginger

1 tablespoon plus 1 teaspoon wheat free tamari

1 teaspoon agave nectar

1 tablespoon sesame oil

1 teaspoon grapeseed oil

2 tablespoons cider vinegar

2 tablespoons fresh orange juice

pinch salt to taste

Directions:

Blend everything in a blender until fairly smooth. Dressing will be thick and carrots will still have some texture, but no crunch. Chill in refrigerator before serving.

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Comments

  1. says

    Thanks for posting this recipe. I have had dressing like this in the past at a restaurant but always thought it required a juicer! I just made it and it was delicious. p.s. I have a blog with vegan recipes too.

  2. Beth says

    DeAnna– so glad you liked it. Thanks for reporting back! And I LOVE your blog! Like I needed another blog to distract me…

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