Description
Incredibly easy to make, this Ginger Dressing is bursting with flavor and tastes fresh, light and creamy. The flavors are bright, colorful, and a perfect complement to many dishes. This tasty ginger dressing boasts no oil making this refreshing salad dressing an ultimate Whole Food Plant Based recipe! Vegan, no oil, no refined sugar, no highly processed ingredients and gluten free.
Ingredients
- ¼ cup yellow onions
- 1 celery rib, chunked
- ½ carrot, peeled and chunked
- 1 teaspoon fresh minced ginger *
- 2 Tablespoons + 1 teaspoon lemon juice
- 1 Tablespoon organic maple syrup
- 1 Tablespoon white miso *
- 2 Tablespoons tamari *
- 1 Tablespoon rice vinegar
- 4 Tablespoons water
- 2 Tablespoons unsweetened plain plant milk
- 2 Tablespoons toasted sesame seeds
- Pinch sea salt (+/-) *
Salad Serving Ideas:
- Variety of Greens (romaine, baby spinach, baby kale)
- Shredded Red Cabbage
- Sliced Tomatoes
- Sliced Cucumbers
- Grated Carrots
- Cooked Chickpeas
- Bell Peppers
- Sunflower Seeds/Sesame Seeds
- Green Onions
- Cooked Pasta (optional)
Instructions
- Place the sesame seeds in a dry pan and dry sauté over medium heat until lightly toasted and slightly golden. Be careful, watch them closely to prevent overbrowning. If using toasted sesame seeds, skip this step.
- Place all the ingredients into a high-speed blender and blend on high for one minute.
- Taste the dressing, add more ginger if you prefer a stronger ginger flavor.
- Serve over your favorite salad.
Notes
*Ginger: Start with the smaller amount of ginger (1 teaspoon of finely chopped ginger). After blending, taste test the dressing. If you prefer a stronger ginger flavor, then add more ginger, small amounts at a time, blend until the desired flavor is achieved.
*Miso: We used Miso Master Organic Mellow White Premium Lite Miso, Certified Gluten Free. Miso really lends itself to balancing flavors when you don’t use oil. You can also substitute with chickpea miso for a soy free version.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Serving: Makes about 2 cups. Refrigerate for up to one week.
Nutrition
- Serving Size: 1/4 cup
- Calories: 33.2
- Sugar: 2.5 g
- Sodium: 271.8 mg
- Fat: 1.5 g
- Carbohydrates: 4.2 g
- Fiber: 1 g
- Protein: 1.4 g