Easy Recipes to Feel Good is a monthly recipe post for our readers and past participants who recognize the payoff of eating foods that support us, but also have more on their schedule than cooking food.
This month we’re serving up Carrot Ginger Dressing. It’s a favorite around here and it’s a great alternative to our typical go-to dressings!
Now is the time of year to have a few different options for dressings around since all of this fresh, local produce is sprouting up everywhere. The finished product can be put in a glass jar and stored in the fridge for up to 7 days.
Carrot-Ginger Dressing
Makes 4 cups of dressing (or 32 servings)
Ingredients
1 cup vegetable oil
½ cup rice vinegar
¼ cup soy sauce
1 tablespoon sugar
1½ teaspoon finely grated ginger
2 medium carrots (about 8 ounces.), peeled and roughly chopped
½ medium yellow onion (about 6 ounces), roughly chopped
Kosher salt and freshly ground black pepper, to taste
Preparation
- Combine oil, vinegar, soy sauce, sugar, ginger, carrots, and onion in a food processor.
- Process until smooth.
- Season with salt and pepper.
Enjoy!
I am just beginning a low sodium diet. Would you recommend staying away from this or is it really not that high in sodium?
Hi Joyce,
One way to cut the sodium in this recipe is to use low sodium soy sauce. It is found at the grocery market right next to the regular soy sauce and it’s an easy way to reduce the sodium content by about 50%.
As I always say though, one of the simplest and best ways to reduce overall sodium intake is to prepare as much food as we can ourselves since prepackaged foods, like pre-made dressing being a great example, uses sodium as a preservative to prolong shelf life.