Benihana-Style Carrot Ginger Dressing

This version uses minimally processed whole foods instead of industrial seed oils and refined sugars for a cleaner, more vibrant flavor profile.

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Ingredients

  • 1 cup organic carrots, roughly chopped
  • 1/4 cup yellow onion, roughly chopped
  • 2 tbsp fresh ginger root, roughly chopped
  • 1 clove organic garlic, peeled
  • 2 tbsp coconut aminos
  • 2 tbsp apple cider vinegar
  • 1/4 cup avocado oil
  • 1 tbsp raw honey
  • 1/2 tsp sea salt
  • 1/4 tsp red pepper flakes (optional)

Clean swaps

How we upgrade the restaurant version with better ingredients.

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Reorder the shelf-stable staples for this recipe.

What you'll need

Instructions

  1. Roughly chop the carrots, onion, and ginger.
  2. Combine the carrots, onion, ginger, garlic, coconut aminos, apple cider vinegar, honey, sea salt, and red pepper flakes in a blender or food processor.
  3. Blend until the vegetables are finely puréed, scraping down the sides as needed.
  4. With the motor running, slowly drizzle in the avocado oil and blend until the dressing is smooth and creamy; add 1-2 tbsp water to thin if needed.
  5. Chill for at least 10 minutes before serving to allow the flavors to meld.

FAQ

Can I use a different type of oil instead of avocado oil?

While coconut or olive oil are good alternatives, sticking with organic avocado oil maintains the cleaner eating standards.

What is the benefit of using ginger in this dressing?

Ginger adds a distinctive flavor and provides anti-inflammatory benefits to the recipe.

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