When I was a kid, I hated sandwiches... especially ham & cheese–but I loved salads... especially with lots of creamy Italian dressing. My mom would...Read More
Zingy Ginger Dressing
I know this is going to sounds kind of crazy because who picks A SALAD DRESSING MADE OF VEGETABLES as their favorite recipe?!
But… this is (one of) my favorite recipe(s) from Well Fed 2. Every time I make it, I’m, like, “Whoa! This is good.”
If you don’t have Well Fed 2, consider this a present so you can try my favorite recipe. If you are a proud owner of Well Fed 2, I’ve included some delicious salad combos below that I’ve been eating so you can love them, too.
Zingy Ginger Dressing
Makes 1 1/2 cups | Prep 10 minutes | Whole30 compliant
Have you ever eaten in one of those Japanese steakhouses where the chef cooks your meal right at the grill table in front of you, and he tries to entertain you by tossing his cleaver and flicking a shrimp tail into someone’s pocket and building a miniature, steaming volcano out of onion slices, and all you can think about is how to get the waitress to bring you another salad with that amazingly gingery dressing on iceberg lettuce? This is the homemade version of that dressing.
1/2 cup light tasting olive oil (not extra virgin!)
1/4 cup rice or cider vinegar
1 tablespoon coconut aminos or homemade substitute
2 medium carrots, peeled and cut into chunks
1/4 medium yellow onion, peeled and cut into chunks
2-inch piece fresh ginger, grated (about 1 tablespoon)
1 medium clove garlic, peeled and smashed
salt and ground black pepper, to taste
Combine all ingredients in a food processor and purée until smooth. Add water 1 tablespoon at a time, if necessary, to reach your desired consistency.
Allow the flavors to meld about 10 minutes before eating. Store covered in the refrigerator for up to 2 weeks.
Unlike a vinaigrette, this dressing works best if you dollop it on top of stuff, instead of tossing it.
Tasty Basic Salad: shredded iceberg lettuce, diced cucumbers, diced red bell peppers, lots of salt and pepper
Chopped Veggie Salad: diced cucumber, scallion, bell pepper, hearts of palm, parsley
Asian Chopped Salad: diced cucumbers, scallions, red bell pepper, shredded red cabbage, cilantro, sesame seeds
Shrimp Cocktail: use as a dipping sauce for cold steamed shrimp instead of traditional cocktail sauce (Works with crab and lobster, too!)
Chicken Plate: use as a dipping sauce for cold roast or grilled chicken strips, green and red bell peppers, cucumbers, cold steamed broccoli
Creamy Zingy Ginger Dressing: mix this dressing with some homemade mayo to make a creamy version and use in all the same ways