The Low FODMAP Carrot Ginger Dressing Salad is a terrific alternative to the classic Japanese restaurant-style salad which is generally loaded high FODMAP onions, garlic, honey or corn syrup. I love this dressing because it’s so creamy, tangy, zesty, sweet and flavorful but very healthy!
The dressing is great on lettuce, kale, spinach, cabbage or any low FODMAP salad but be sure to skip the edamame! You can also use the salad base from the Thai Salad with Peanut Dressing. Or, drizzle on steamed vegetables like spinach or Bok Choy. In addition, it can work well as a bright, colorful sauce for grilled chicken or fish.
Carrot Ginger DressingSalad
- Serves: 4
- Category: Appetizers & Soups
Ingredients
Dressing
- 1/2 pound carrots (3 medium), coarsely chopped
- 1/4 cup chopped peeled fresh ginger
- 1/4 cup chopped scallions, green part only
- 1/4 cup rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon Asian sesame oil
- 1/8 teaspoon salt
- 1/2 cup olive oil
- 1/4 cup water
Salad Base
- 1 bag of low-FODMAP mixed greens (lettuce, cabbage, carrots etc.)
- 1 tomato
- 8 radish
- 1/2 Japanese or English cucumber, sliced
Instructions
- Place carrots in a blender until finely ground (Pulse setting).
- Add chopped ginger, chopped scallions, rice vinegar, soy sauce, sesame oil, and salt and pulse until ginger and shallots are minced.
- Turn off blender and pour in oil and 1/4 cup water. Blend until smooth for about 2-3 minutes. Add more water if the mixture is too thick.
- Serve over lettuce, sliced radish, cucumbers and tomatoes and other low FODMAP mixed green of choice.
