Recipe: Zesty Ginger Salad Dressing (SCD, GAPS, Paleo)

Name: Recipe: Ginger Salad Dressing (SCD, GAPS, Paleo)
Prep time: 10 min
Total time: 10 min
Ingredients: 1 cup avocado oil or extra virgin olive oil (where to buy); 1/4 cup rice wine vinegar (for GAPS and SCD use white vinegar) (where to buy); 1/4 cup coconut aminos (where to buy); 2 large carrots; 1″ ginger root minced; 1 small sweet onion minced or scallions minced; 1 Tbsp tomato paste (where to buy); Sea salt to taste (where to buy)

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Recipe: Zesty Ginger Salad Dressing (SCD, GAPS, Paleo)

Oct 15

This homemade Zesty Ginger Salad Dressing is made with the highest quality oil and truly heart healthy. Commercial salad dressings are not!

Commercially bottled salad dressings are primarily made with soybean oil, safflower oil and/or canola oil. These oils are from genetically modified sources unless they are organic. In order to be healthy you need to avoid genetically modified foods.

Additionally, the vegetable oils in commercial salad dressings are polyunsaturated fatty acids which are highly processed, deodorized and refined. These are the fats you can thank for creating heart disease.

Find out more about good and bad fats here.

If you eat a lot of salad, like me, you want to be sure that the salad dressing is made from good fats. The best way to do that is to make it yourself!

This zesty ginger salad dressing rivals the ginger salad dressing you get in a Japanese restaurant – however, when you make it at home you are assured you are using the best oils possible.

Recipe: Ginger Salad Dressing (SCD, GAPS, Paleo)

Author: Dr. Jill
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: about 2 cups 1x

Ingredients

Scale

1 cup avocado oil or extra virgin olive oil (where to buy)
1/4 cup rice wine vinegar (for GAPS and SCD use white vinegar) (where to buy)
1/4 cup coconut aminos (where to buy)
2 large carrots
1” ginger root minced
1 small sweet onion minced or scallions minced
1 Tbsp tomato paste (where to buy)
Sea salt to taste (where to buy)

Instructions

In the food processor grate the carrots
Add the rest of the ingredients and process with the blade attachment until combined
It will be somewhat thick – add a little water if it seems too thick and process
Pour into the bottle
Keep refrigerated 1 – 2 days before you want to use it – it will taste MUCH better when the flavors are melded together

Equipment

You can also grate the carrots by hand and simply use an immersion blender.

Find out why every commercial salad dressing is a health hazard!

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