Ingredients
Vegetables
- 1 ½ cup carrots, peeled and chopped
- 2 stalks celery, chopped
- ¼ yellow onion, chopped
- 2 tbsp ginger, peeled and chopped
Liquids and Seasonings
- ½ cup + 2 tbsp avocado oil
- ¼ cup coconut aminos
- 3 tbsp rice vinegar (substitute apple cider vinegar for AIP)
- 2 tsp coconut sugar (omit for Whole30)
- ¾ tsp sea salt
- ¼ tsp black pepper (omit for AIP)
Instructions
- Prepare the Vegetables: Peel and chop the carrots and ginger; chop the celery and yellow onion into small pieces to ensure easy blending and a smooth dressing texture.
- Combine Ingredients: Add the chopped carrots, celery, yellow onion, ginger, avocado oil, coconut aminos, rice vinegar, coconut sugar, sea salt, and black pepper into a blender or food processor.
- Blend Until Smooth: Blend the mixture on high speed until the dressing is smooth and emulsified, about 1-2 minutes. Scrape down the sides as needed to ensure all ingredients are incorporated evenly.
- Adjust Seasoning: Taste the dressing and adjust seasoning if desired, adding more salt, vinegar, or sweetener to match your preference.
- Serve or Store: Pour the dressing into a jar or bottle and refrigerate. Use within one week for best freshness. Shake well before serving as separation may occur.
Notes
- For Autoimmune Protocol (AIP), substitute rice vinegar with apple cider vinegar and omit black pepper.
- Omit coconut sugar to make the recipe Whole30 compliant.
- Fresh ginger adds a vibrant, zesty flavor; adjust amount to taste depending on desired pungency.
- Store dressing in an airtight container in the refrigerator for up to one week.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad Dressing
- Method: Blending
- Cuisine: Japanese
