Ginger Dressing

Welcome to March! I hope this means spring is right around the corner!

I have a slightly spicy and tangy recipe for you guys today. Although I can’t take any credit for it because this recipe is all my mom!

Since I was a little kid we always went to those restaurants where they cook the food in front of you. The one I went to as a kid was called Shogun and then as a teenager we went to Japanese Village.  Basically if you ever had the chance to go to one of these restaurants in your pre-AIP days, then you know their sauces are to die for. They do a mustard and ginger sauce for dipping your meat into. My mom always made the ginger one for us to use as a dipping sauce and on our salad. One day I told her about Coconut aminos and brought some over to leave at her house. Being the recipe creator my mom is, she decided to try and make this traditional ginger dressing -AIP style, using coconut aminos as a Kikoman replacement. I am happy to report that she succeeded! My mom said I could share this recipe with you guys and I hope you will love it as much I do!

Xo Meagen Ashley

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Ginger Dressing

A tangy dressing great for dipping or salads!

Course Side Dish

Prep Time 10 minutes

Total Time 10 minutes

Servings 8 servings

Ingredients

• 1/3 cup finely chopped white onion
• 1/4 cup finely chopped fresh ginger
• 1/2 cup Oil avocado, coconut, or olive
• 10 drops coconut aminos Add more for a stronger flavor
• 1/4 cup water Add more for a thinner consistency

Instructions

1. Add all ingredients into the blender and blend for 2-3 minutes.
2. Serve over salad or pour into a small dish and use for dipping.
   

Recipe Notes

Store in a glass jar in the fridge for up to 1 week.