If you like the ginger dressing you find at many Japanese restaurants, then you’ll love this easy mayo-free version with our Honey Ginger balsamic and Toasted Sesame Oil. Our teammate, Amy, came up with this five-ingredient-throw-it-all-in-a-blender recipe and it’s a winner! We tried it in the OT Kitchen and didn’t change it a bit. The honey ginger balsamic gives it the perfect subtle kick and avoids the need for any sweeteners like the brown sugar other recipes call for. Try it on salads and steamed veggies.
INGREDIENTS
- 20 baby carrots
- ¼ cup Olive This! Honey Ginger Balsamic
- 2 tablespoons Olive This! Toasted Sesame Oil
- About 3 inches of fresh ginger root, sliced thinly
- ¼ cup soy sauce
DIRECTIONS
Peel and thinly slice ginger. Tip: To peel the ginger root, we just use the back of the knife blade and scrape the skin off.
Add all ingredients into a blender. Amy uses her NutriBullet.
Pulse the blender a few times to chop the carrots into smaller pieces. Then blend on high for about 45-60 seconds. You’re done!
MAKES 1 CUP
Have a comment? We’d love to hear from you. Have you tried this dish? Do you have a variation that you think others will enjoy? Leave us a comment below.