Combine grated ginger, dijon mustard, coconut aminos, and rice vinegar. Slowly pour-in olive oil while whisking at the same time until the dressing is well combined and creamy smooth.
Store extra in a glass container in the fridge. Shake or stir before using. Try to finish in 2 weeks for best flavor.
My creamy ginger mustard dressing is Paleo, Whole30, Keto, and Vegan friendly. It’s great for sturdy salad greens for example, broccoli, broccolini, romaine lettuce, Bibb lettuce, or oak leaf. You can also use the dressing for grilled chicken, steak, shrimp, or fish. Check out this Paleo Broccolini Noodle Salad with Ginger Mustard Dressing.