If you frequent Japanese restaurants, then you are familiar with the tangy and refreshing ginger salad dressing. It tends to be a bit orange and creamy, offering a subtly spicy kick from the fresh ginger. The only problem with these gingery dressings is that they tend to be rich in sugar and heavy-handed on the salt. That’s why eating out a lot can be dangerous to your health, especially heart health.
This healthy rendition of a classic Japanese restaurant ginger dressing only contains natural ingredients, but it also boasts a ton of flavor. What makes this salad dressing healthier is that it contains avocado oil instead of vegetable seed or canola oil. Those oils are cheaper, pro-inflammatory, and increase the risk of high cholesterol. Using higher quality oils and replacing sodium-rich soy sauce with coconut aminos makes this dressing less salty and higher in heart-healthy fats. Plus, this dressing is also raw vegan and gluten-free, two things that are pretty impossible to achieve with the standard ingredients that go into this type of dressing.
Because this dressing contains fresh ingredients, it will only stay fresh in the fridge for about 3-4 days. Make sure to keep it in an airtight jar or container, or you can store it the same way in the freezer to keep it fresh for longer.
- Prep Time:10m
- Total Time:10m
- 1 1/2 c carrots, peeled and chopped
- 2 stalks celery, chopped
- 1/4 c onion, chopped
- 2 tbsp. ginger, peeled and grated
- 1/2 c avocado oil
- 1/4 c coconut aminos
- 3 tbsp. raw apple cider vinegar
- 2 tsp. raw agave nectar
- 3/4 tsp. sea salt
- 1/4 tsp. black pepper
- Add all of the ingredients to a high-speed blender and blend until smooth. The dressing should be thick, but you can thin it out with a touch of water or a little more oil if you want.
- Taste the dressing and adjust seasonings as needed.
- Pour into a jar or container and store in the fridge until ready to use. Or you can pour over your salad immediately.