Ingredients
Vegetables and Aromatics
- 1 1/2 cup carrots (peeled and chopped)
- 2 stalks celery (chopped)
- 1/4 yellow onion (chopped)
- 2 tbsp ginger (peeled and chopped)
Liquids and Seasonings
- 1/2 cup + 2 tbsp avocado oil
- 1/4 cup coconut aminos
- 3 tbsp rice vinegar (substitute apple cider vinegar for AIP)
- 2 tsp coconut sugar (omit for Whole30)
- 3/4 tsp sea salt
- 1/4 tsp black pepper (omit for AIP)
Instructions
- Prepare Ingredients: Peel and chop the carrots, celery, yellow onion, and ginger to ensure they blend smoothly in the high-speed blender.
- Blend the Dressing: Add all the prepared vegetables, avocado oil, coconut aminos, rice vinegar, coconut sugar, sea salt, and black pepper into a high-speed blender. Blend until the mixture is thick and fully incorporated, achieving a smooth, cohesive dressing texture.
- Adjust Seasoning: Taste the dressing and adjust the seasoning as desired, adding more salt, pepper, or vinegar according to your preference.
- Store and Serve: Transfer the dressing to a container and refrigerate until ready to use. Serve over salads featuring romaine or iceberg lettuce, shredded carrots, or any preferred salad ingredients for a fresh, tangy flavor boost.
Notes
- For AIP diet, substitute rice vinegar with apple cider vinegar and omit black pepper.
- For Whole30 compliance, omit the coconut sugar.
- Use a high-speed blender for the best texture.
- Store the dressing in the refrigerator and use within one week.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad Dressing
- Method: Blending
- Cuisine: Japanese
- Diet: Gluten Free
