Carrot Ginger Dressing and Dip
A version of the thick, orange-colored salad dressing served at Japanese restaurants. Great on iceberg lettuce, as a dip for celery sticks, or spooned into hollowed-out cucumber rounds topped with sesame seeds and scallions. Vegan and low-fat.
Recipe Summary
Ingredients
8
Original recipe yields 8 servings
Directions
Cook's Notes:
Any neutral oil can be used in place of the grapeseed oil.
If necessary, add water, 1 teaspoon at a time, to reach the desired consistency.
Serve immediately or cover tightly and refrigerate for up to 5 days.
Nutrition Facts
Per Serving:
63 calories; protein 0.7g; carbohydrates 3.3g; fat 5.4g; sodium 172.5mg.
Full Nutrition
