Carrot-Ginger Sauce

Course: Salad
Cuisine: American
Keyword: gluten free, salad, salad dressing, vegan
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 1 cup
Calories: 111 kcal
Author: Megan Gilmore
A light, carrot-based sauce that is delicious over salads or noodles!
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Ingredients

  • 2 cups baby carrots (*shredded, if using a traditional blender)
  • 2 Tablespoons minced ginger
  • 1 clove raw garlic
  • 2 Tablespoons raw apple cider vinegar
  • 3/4 cup water
  • liquid stevia , to taste (I used 8-10 drops)

Instructions

  1. Throw the first 5 ingredients into a blender, and blend until smooth. Add stevia, to taste.
  2. Store in the fridge for up to 5 days.

Recipe Notes

*If using a standard blender (rather than a high-powered one, like the Vita-Mix), the carrots will blend more completely if they are shredded to begin with. If you have a Vita-Mix, you can skip this step and throw the baby carrots in whole!