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Full Recipe
INGREDIENTS
- 3 (2-inch) knobs fresh ginger root, peeled
- 1 cup shredded carrots
- 1 tablespoon tomato paste
- ¼ onion
- 1 tablespoon fresh lemon juice
- 2 tablespoons soy sauce
- ¼ cup avocado oil
- ¼ cup granulated sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ cup water
FOR THE SALAD
- Iceberg lettuce, washed and chopped
- Shredded carrots
INSTRUCTIONS
- Prepare the dressing. Add the fresh ginger, shredded carrots, tomato paste, onion, lemon juice, soy sauce, avocado oil, sugar, salt, pepper, and water to a blender.
- Blend until smooth. Blend on high until the dressing is smooth and well combined. If necessary, stop and scrape down the sides of the blender, then continue blending until you reach your desired consistency.
- Chill the dressing. Transfer the dressing to a covered container and refrigerate for at least 30 minutes to allow the flavors to blend and develop.
- Prepare the salad. While the dressing chills, wash and chop the iceberg lettuce and place it in a serving bowl. Top with shredded carrots and, if desired, a few cherry tomatoes.
- Dress and serve. Drizzle the chilled ginger dressing generously over the salad just before serving. Toss lightly or serve the dressing on the side.
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