Asian Carrot Ginger Dressing

Sometimes I come across a recipe that I can’t believe I haven’t made before. This recipe from Skinny Taste is one of those.

As long as I can remember, I die for the dressing they serve at Japanese restaurants. While most people drool over the sushi, making sure that I get one of their lovely iceberg salads with that gingery dressing is all I need to be a happy camper.

One of my sorority sisters from college, Kat, shared this recipe on Facebook, and I knew when I spotted it that I was going to be making it this week.

It comes from one of my absolute favorite recipe blogs…. Skinny Taste! Gina is always sharing innovative recipes and ideas that are low in calories and healthier options of all those dishes that dieters forbid themselves to eat. If you’ve never been by Gina’s page, get there now!

Other recipes from Skinny Taste that I’ve shared: Pumpkin Spice Pancakes, Low Fat Red Wine Tomato Vinaigrette, Creamy Cilantro Tomatillo Dressing, and Slow Cooker Applesauce.

Asian Carrot Ginger Dressing

From Skinny Taste

Makes 3/4 cup; Serves 6

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

1. 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.