Zingy Ginger Dressing

Shockingly Addictive


Preparation info

  • Difficulty


  • Makes

    1 ½ cups

Appears in

Well Fed 2: More Paleo Recipes for People Who Love to Eat

Well Fed 2

By Melissa Joulwan

Published 2013

  • About

Have you ever eaten in one of those Japanese steakhouses where the chef cooks your meal right at the grill table in front of you, and he tries to entertain you by tossing his cleaver and flicking a shrimp tail into someone’s pocket and building a miniature, steaming volcano out of onion slices, and all you can think about is how to get the waitress to bring you another salad with that amazingly gingery dressing on iceberg lettuce? THIS is the homemade version of that dressing. It’s one of my favorite recipes.


  • ½ cup light tasting olive oil (not extra virgin!)
  • ¼ cup rice vinegar
  • 1 tablespoon coconut aminos
  • 2 medium carrots, peeled and cut into chunks
  • ¼ medium yellow onion, peeled and cut into chunks
  • 2-inch piece fresh ginger, grated (about 1 tablespoon)
  • 1 medium clove garlic, peeled and smashed
  • salt and ground black pepper, to taste



Combine all ingredients in a food processor and purée until smooth. Add water 1 tablespoon at a time, if necessary, to reach your desired consistency.

Allow the flavors to meld about 10 minutes before eating. Store covered in the refrigerator for up to 2 weeks.