First, don’t despair – I am not a paleo addict – I think the principles behind it are interesting, but some of their “eat this-don’t eat that” rules bother me – example? Organic butter is bad, duck fat is good?
That being said, eating more fruits and veggies cannot be a bad thing, and grass fed meats, and game, add leanness to your diet, that’s a good thing. Maddie and I are trying to eat paleo 1 day a week, just to try it out and see if it works for us. I was on the lookout for a paleo-friendly salad dressing and came across a few, so I thought I’d share them here!
Asian Ginger Salad Dressing
Ingredients
- 3 tbsp rice vinegar
- 1 large piece fresh ginger grated on the microplane and set aside
- 1 clove garlic grated well
- 2/3 cup extra-virgin olive oil
- 1 tbsp sesame oil
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
Instructions
-
Place the grated ginger in a coffee filter or cheesecloth and squeeze it really well, you'll get about 1 tbsp of ginger juice. Add it to the blender.
-
Add the rest of the ingredients into the blender with the Ginger juice - EXCEPT the oils
-
blend well, then add in the oils and blend for just a few seconds.
Roasting your tomatoes adds an element and depth of flavor that you wont get by using raw tomatoes. High quality tomatoes also make a big difference, I did this with tomatoes from my garden and it made all the difference.
Asian Ginger Salad Dressing
Ingredients
- 3 tbsp rice vinegar
- 1 large piece fresh ginger grated on the microplane and set aside
- 1 clove garlic grated well
- 2/3 cup extra-virgin olive oil
- 1 tbsp sesame oil
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
Instructions
-
Place the grated ginger in a coffee filter or cheesecloth and squeeze it really well, you'll get about 1 tbsp of ginger juice. Add it to the blender.
-
Add the rest of the ingredients into the blender with the Ginger juice - EXCEPT the oils
-
blend well, then add in the oils and blend for just a few seconds.
This last vinaigrette is actually a better marinade than it is a salad dressing, but it’s still a really good dressing. I like this in an Asian slaw with Napa cabbage, carrots and edammame – yum yum!
Asian Ginger Salad Dressing
Ingredients
- 3 tbsp rice vinegar
- 1 large piece fresh ginger grated on the microplane and set aside
- 1 clove garlic grated well
- 2/3 cup extra-virgin olive oil
- 1 tbsp sesame oil
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
Instructions
-
Place the grated ginger in a coffee filter or cheesecloth and squeeze it really well, you'll get about 1 tbsp of ginger juice. Add it to the blender.
-
Add the rest of the ingredients into the blender with the Ginger juice - EXCEPT the oils
-
blend well, then add in the oils and blend for just a few seconds.
