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Carrot and Ginger Sauce

  •  August 13, 2020

carrot and ginger sauce

To lose the belly, the menu now includes many salads. But there is sauce to keep the focus on. To avoid using ready-made formulas as much as possible, start incrementing the dish with different ingredients - made by yourself.

Read more:

Salad's Best Friend - Here's how to better absorb vegetable nutrients
Salad in the Pot - Check out my recipe for crudités

With the tired taste of the same old leaves, the diet is in serious danger from any temptation.

In the face of this impasse, the key is to use spices.

The first is salt, which, in excess, can cause swelling, fluid retention and changes in blood pressure.

Against abuse you can try using lemon or balsamic vinegar, which has digestive properties and thermogenic action - click here to learn how to make yours.

And then there are the sauces.

The problem is that most ready-made formulas carry sodium and preservatives, which can unbalance the benefits salad brings to your health.

Therefore, the solution is to bet on homemade sauces made based on the advantageous exchanges, as they complement the flavor, leaving them irresistible, healthier and tasty.

The following recipe yields one cup, with two tablespoons having 17 calories.


1 medium grated carrot
2 tablespoons of peeled and peeled ginger
1 teaspoon culinary sweetener
2 tbsp rice vinegar
1 tsp lemon juice
2 teaspoons shoyu light
Salt to taste

Method of preparation

In a small saucepan, boil the carrot with a cup of water.
Let it cook for about 15 minutes or until tender.
Separate ½ cup of the liquid and drain the carrot.
Whisk the carrot and remaining cooking liquid into a blender until mashed.
Add the rest of the ingredients.
Mix until smooth then serve.

Carrot Ginger Sauce - Zinger Sauce (August 2020)