4 Serves
10 Mins
In a medium mixing bowl, combine the carrot juice and freshly grated ginger, whisking until well incorporated.
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Vitamin K
10 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
7 µg / 400 µgCalcium
19 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
18 mg / 420 mgPhosphorus
57 mg / 1,250 mgPotassium
260 mg / 4,700 mgSodium
743 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
5 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
6 gAlcohol
0 g
Add the soy sauce, sesame oil, white wine vinegar, and a pinch of salt to the bowl, whisking continuously until the dressing is emulsified and smooth.
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