Ginger-packed dressing that supports your metabolism. We boost satisfaction with MCT oil and coconut oil, which also help enhance vitamin absorption. Enjoy the crisp texture of lettuce and radish—perfect for a light, low-protein meal or a fasting day. (Serves 2–3)
About this recipe
We made this recipe because we wanted to warm ourselves during the chilly season while eating plenty of vegetables. The ginger-forward dressing pairs beautifully with crisp lettuce and is great for days when you don't have much appetite or want a lighter lunch. When we actually made it, the zippy kick of ginger and the gentle sweetness of the carrots were more balanced than we expected, and we were able to eat a lot of vegetables.Ingredients (serves 2–3)
- Ginger Dressing
- Carrot: 1/2 (about 100 g)
- Ginger: 20g (grated, about 1 tablespoon; adjust to taste)
- MCT oil or coconut oil: 2 tablespoons (if the coconut oil is solid, melt it)
- Olive oil: 2 tablespoons
- Apple cider vinegar (or rice vinegar): 2 tablespoons
- Water: 1/4 cup (approx. 60ml) *for adjusting consistency
- Sea salt: 1/2 teaspoon (adjust to taste)
- Salad
- Frilly lettuce: 1/2 head (or your preferred leafy greens)
- Radishes: 4–5 (thinly sliced)
- Cucumber: 1 (thinly sliced or cut on the diagonal)
- (Optional) A pinch of black pepper; roasted nuts or chia seeds for topping.
How to make
- Peel the carrot and cut it into roughly 2cm cubes. In a small saucepan, add a little water (not included in the ingredient amounts; just enough to cover the bottom). Add the carrots, cover, and cook over medium heat for about 8 minutes, until tender. Drain and let cool.
- Put the cooled carrots, ginger, MCT oil (or melted coconut oil), olive oil, apple cider vinegar, and water into a blender (or mixer). Blend until smooth. If needed, add water a little at a time to reach your preferred consistency.
- Season with sea salt and add black pepper to taste. Put it in a clean jar and chill in the refrigerator for 20 minutes to an hour so the flavors can meld and settle.
- Tear the lettuce into bite-sized pieces by hand, and thinly slice the cucumber and radishes.
- Arrange the vegetables on a plate, drizzle the dressing over, and you're done. Cover any leftover dressing and store it in the refrigerator — we recommend using it within 3–4 days.
Nutrition and Health Highlights
We find ginger helpful because it promotes circulation, supports digestion, and has anti-inflammatory effects, so it’s useful when you’re feeling cold or dealing with an upset stomach. Carrots are rich in beta-carotene, and because fat‑soluble vitamins are better absorbed with oil, using oil helps reduce nutrient loss. MCT oil is made of medium‑chain fatty acids that are quickly digested and absorbed and tend to increase feelings of satiety, making it well suited for light meals or fasting days. The fiber in lettuce, radishes, and cucumber also helps support gut health. Overall, this is a lower‑protein, lower‑calorie menu, so it’s ideal for days when you want to eat lightly or focus on vegetables.Tips for variations
- Adding 1 tablespoon of yogurt to your dressing makes it milder and creamier (if you'd like to get some protein).
- You can control the heat by the amount of ginger you use. If you like it spicier, add more ginger; for children, use less.
- If you use carrots raw, they have a pleasant crunch; when you cook them, their sweetness intensifies and they become creamy.
- If you'd like to add protein, try topping it with grilled chicken, grilled tofu, boiled eggs, or smoked salmon — they'll make it much more satisfying.
- Try swapping the vinegar for rice vinegar or white wine vinegar, and add nuts or seeds to change the flavor and texture.