Ginger Dressing 137 calories, 14g fat, 4g carb, 0g protein I love this flavorful keto salad dressing because it’s super easy to make and uses pantry staples. It’s a quick fix …
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In a small bowl, combine rice wine vinegar, low carb sweetener, salt, ginger, and soy sauce. If desired, you can use a little sesame oil too. Add the cucumber and mix well. Stir …
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This recipe incorporates real ginger and garlic and blends them with the goodness of gluten-free soy sauce (or coconut aminos). Rice vinegar gives this dressing its zing and a bit of nutty flavor comes from the toasted sesame oil. I used avocado oil in this recipe both for its neutral flavor and its healthy fat profile.
So this Japanese carrot ginger salad dressing is kid-approved. At least by my toddler. I'll pour it on a salad while she'll use it as a dip for her tomatoes, peppers, and cucumber slices. It's a creamy dressing that is made with no dairy. That's right, my friends, this carrot ginger dressing recipe is 100% dairy-free.
It's crazy versatile. While it usually turns into a salad with carrot ginger dressing, it can also be used as a dip for spring rolls, as a sauce for salmon, or even as a sandwich spread. There's no need to worry about making a special Asian salad; this Japanese salad dressing is delicious on any kind of green salad.
It’s a bright orange dressing that’s creamy, slightly spicy from the ginger, and is the perfect pair to a crunchy starter salad before a meal. The ginger salad dressing that they serve at Japanese restaurants was one of my absolute favorite things! I used to wait tables at a Japanese restaurant in college, and I was obsessed with it.