82.9 Cals 0.4 Protein 5.6 Carbs 6.8 Fats
PREP TIME:
15 mins
TOTAL TIME:
15 mins
YIELD:6 SERVINGS
CUISINE:Chinese, Japanese
I don”t care too much for carrots, but I love a good carrot ginger dressing on my salad when I go out for Hibachi. This is good stuff! It’s the perfect starter to any dish.
INGREDIENTS
1/4 cup shredded carrots
1/4 cup minced onion
1 tbsp minced fresh ginger
1 small clove garlic
1 tbsp minced celery
3 tbsp peanut oil, or sesame oil
3 tbsp rice vinegar
2 tbsp water
1 tbsp tomato paste
2 tsp low sodium soy sauce, use tamari for gluten-free
1 1/2 tsp raw sugar
1 tsp lemon juice
salt and fresh ground black pepper
INSTRUCTIONS
Place all the ingredient in the blender and process until smooth.
Refrigerate a few hours before using to let the flavors deepen. This gets better the longer it sits.
Serve on your favorite salad greens and enjoy!
NOTES
Makes 3/4 cup.
This recipe was modified and adapted from Food.com
Serving: 2tbsp, Calories: 82.9kcal, Carbohydrates: 5.6g, Protein: 0.4g, Fat: 6.8g, Saturated Fat: 1g, Sodium: 204mg, Fiber: 0.4g, Sugar: 4gBlue Smart Points:3Green Smart Points:3Purple Smart Points:3Points +:2
