Carrot Ginger Dressing

When my son was diagnosed with food allergies, I looked (and bought) lots of cookbooks. So many of them had really nasty recipes. Then, I found this one. I, literally, almost cried after I made the black beans recipe; I didn’t have to make two dinners every night anymore because Cybele’s stuff is so tasty that even my husband agreed to eat the allergy-free food (she even has a blog that has great recipes, too). I made this salad dressing from her book last week–it’s good on salads or with steamed vegetables over wheat or rice noodles.

Carrot Ginger Dressing
The Whole Foods Allergy Cookbook

1 large carrot
1 inch piece fresh peeled ginger1 very small shallot, or half a regular-sized one
4 T unseasoned rice vinegar
1 T honey
1/2 t salt
1/2 c safflower oil (I use canola)

Puree carrot, ginger and shallot in food processor. Add rice vinegar, honey, and salt. Blend very well. Add safflower oil in two batches. Blend. Store in refrigerator


EmilyCC lives in Phoenix, Arizona with her spouse and three children. She currently serves as a stake Just Serve specialists, and she recently returned to school to become a nurse. She is a former editor of Exponent II and a founding blogger at The Exponent.

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3 Responses

  1. Jessica says:

    Thanks for the recipe. I will for sure try it. It sounds like the dressing that they put on their salad at Sakura Sushi. Last week I was craving it and I went there just for their salad. I have even tried to get them to sell it to me in a seperate bottle but they won’t.

  2. EmilyCC says:

    I’ve had the same problem at sushi resturants! I think this recipe is a good version of that dressing.

  1. May 28, 2016

    […] sit and write every so often about what I’m most passionate about at the time. Sometimes it was a recipe, sometimes it was a memory, sometimes it was a piece of exegesis that I didn’t have a place to […]

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