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A mason jar filled with bright yellow carrot ginger dressing sits on a plate. The plate also holds three fresh carrots and a piece of ginger. A wooden spoon with some of the perfect yellow dressing on its tip rests in the foreground. The background features a hexagonal tile pattern.
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Perfect no-oil carrot ginger dressing

This no-oil carrot ginger dressing is one of my favorite condiments and one of the first recipes I published on the blog. It is a vegan dressing, full of flavor and nutritional benefits.
15 minutos
0 minutos
0 minutos
15 minutos
2 cups
Calories: 139kcal

Ingredients

  • 1½ cups carrots about two large carrots, peeled and cut in chunks
  • 2 scallions white and light green parts
  • 1 tablespoon ginger, cut into chunks
  • 1/2 cup silken tofu or soft
  • 3 tablespoons rice vinegar
  • 2 tablespoons tamari or soy sauce
  • 1 teaspoon cane sugar or maple syrup
  • 1 small garlic clove
  • 2 teaspoons toasted sesame oil
  • Pinch of sea salt

Instructions

  • Add all the ingredients to the blender.
  • Let the blender run until dressing is creamy and smooth.

Notes

💡How to store the dressing? Store it in the refrigerator in a tightly closed container. It lasts three to six days, but it always tastes better freshly made. This dressing is not good to freeze.

Nutrition

Serving: 2tablespoons | Calories: 139kcal | Carbohydrates: 16g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 1078mg | Potassium: 506mg | Fiber: 3g | Sugar: 8g | Vitamin A: 16158IU | Vitamin C: 9mg | Calcium: 67mg | Iron: 1mg
Plato: Dressing
Cocina: vegan asian food
Diet: Vegan
Keyword: asiand ginger salad dressing, carrot ginger dressing, ginger dressing, japanese ginger dressing
Author: Alejandra Graf
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