Ingredients
- 1 ½ Cup Carrots, Peeled and Chopped
- 1 Stalks Celery, Chopped
- ¼ Yellow Onion, Chopped
- 1-2 Bottles of Sol-ti GINGER SuperShot®
- ⅓ Cup Cold Pressed Olive Oil
- ¼ Cup Coconut Aminos
- 3 TBSP Apple Cider Vinegar
- 2 tsp Maple Syrup
- ¾ tsp Sea Salt
- ¼ tsp Black Pepper
Instructions
1. Prepare the Vegetables:
- Peel and chop the carrots into small pieces.
- Chop the celery and yellow onion into small pieces as well.
2. Blend the Ingredients:
- In a high-speed blender or food processor, combine the chopped carrots, celery, and onion.
- Add the GINGER SuperShot®, cold-pressed olive oil, coconut aminos, apple cider vinegar, and maple syrup.
- Season with sea salt and black pepper.
3. Blend Until Smooth:
- Blend on high speed until the mixture is smooth and creamy. You may need to stop and scrape down the sides of the blender or food processor a few times to ensure everything is well combined.
- If the dressing is too thick, you can add a little water, one tablespoon at a time, until you reach your desired consistency.
4. Taste and Adjust:
- Taste the dressing and adjust the seasoning if necessary. You can add more salt, pepper, or maple syrup to suit your taste.
5. Store:
- Pour the dressing into a jar or bottle with a tight-fitting lid.
- Store in the refrigerator for up to one week.
6. Serve:
- Shake well before using.
- Drizzle over salads, use as a dipping sauce, or as a marinade for vegetables.
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