Fermented Ginger Carrot Salad Dressing and Sauce
- 1 cup Ginger Zarrots
- ¼ cup canola or peanut oil
- 1 Tbsp toasted sesame oil
- 2-3 Tbsp water
- 2 Tbsp reduced sodium soy sauce
- 1 Tbsp honey
Put all ingredients into a blender and process until smooth. Refrigerate what you don’t use for up to a week.
Makes 1 ½ cups.
Per 2 Tb 75 kcal, 200 mg sodium
*Try this tangy sauce on grilled chicken, fish, tofu or pork or use as a zippy spread when making sandwiches or wraps instead of mayo.
Fermented Ginger Carrot Salad Dressing and Sauce by Zymbiotics is tangy prebiotic and probiotic, excellent on salads, sandwiches with fish,chicken and meat.