This is a wonderfully vibrant and flavourful salad dressing. Not sure where the initial inspiration came from, but it has been made and modified many times over the years and the following recipe is our family favourite. It works well on just about any salad greens, coleslaw, or even drizzled over roasted vegetables.
Ginger has a fresh, fragrant & slightly peppery taste. It is well-recognized as having anti-nausea, analgesic & pro-digestive benefits. Research also suggests that consumption of ginger can boost immunity & reduce the risk of diabetes, stroke & heart disease.
Carrots are rich in fibre, minerals, and vitamins including A, C and K, as well as beta-carotene and other disease-fighting phytonutrients. Studies suggest that carrot consumption may improve vision and help to reduce the signs of aging, ward off cancer, stroke and heart disease, and protect the skin from sun damage!
1/4 cup grated carrot
3 Tbsp freshly-squeezed orange juice
1 Tbsp finely chopped shallots
1 Tbsp avocado or extra-virgin olive oil
1 Tbsp sherry vinegar
1 Tbsp minced fresh ginger
1/2 tsp sea salt
1/8 tsp black pepper
couple drops Lakanto sugar-free monkfruit liquid sweetener or sweetener of choice, adjusted to taste
Directions: Put all of the ingredients in a small bowl or mason jar. Whisk or cover and shake well to combine. Leftover dressing can be stored in an airtight container in the fridge for one week.