How Carrot Ginger Dressing Is Done
Carrot ginger dressing is essentially a raw carrot purée flavoured with ginger and shallots. The purée is blended with rice wine vinegar, miso, sesame, and vegetable oil to make it suitable for salad dressing. It has a slight pulpy thickness, thanks to those raw carrots, making it just as much a dressing for coating lettuce leaves as it is a delicious addition to soups and noodle dishes alike.
This dressing literally comes together in just a few minutes, but can be used as a base or finishing step for dozens of dishes.
Homemade carrot ginger dressings always taste a million times better than store-bought. And from this desire, this Japanese-inspired carrot ginger dressing was born. This salad dressing tastes remarkably fresh, creamy, and light. It would pair nicely with other recipes with Asian flavours.
Made with 8 simple ingredients, this lightly sweetened, tangy dressing is perfect for adding to salads, bowls, rice, and beyond. Just 1 blender and 10 minutes required. Let us show you how it’s done!
Carrot ginger dressing is as simple as blending up 8 easy-to-find ingredients! Fresh carrot provides natural sweetness and vibrant yellow-orange colour, while onion and ginger give it a little zing without overpowering the other flavours.
Rice vinegar makes it tangy, while maple syrup balances the tang with sweetness. Toasted sesame oil adds a sesame flavour, coconut aminos add depth, and avocado oil adds richness. Blending in a little water helps it get creamy without the need for extra oil.
SO Delicious! It’s perfect for adding to salads, bowls, rice, and beyond! And it pairs well with other Japanese-inspired recipes including our 15-Minute Miso Soup with Greens and Tofu, Veggie Brown Rice Sushi, and Sesame Eggplant & Almond Butter Tofu Bowls.
· ⅓ cup extra-virgin olive oil
· ⅓ cup rice vinegar
· 2 large carrots, peeled and roughly chopped (about ⅔ cup)
· 2 tablespoons peeled and roughly chopped fresh ginger
· 2 tablespoons lime juice
· 1 tablespoon plus 1 teaspoon honey
· 1 ½ teaspoons toasted sesame oil
· ¼ teaspoon salt, more to taste
Suggested side salad components
· Fresh greens of choice
· Red onion
· Cherry tomatoes
· Red cabbage
1. In a blender, combine all of the salad dressing ingredients as listed. Blend until completely smooth. Taste, and add additional salt if the dressing doesn’t make your eyes light up. If it’s too sour (it should have some zing to it), blend in a bit more honey.
2. Serve over greens and any other ingredients you’d like (I offered a few more suggestions in the post). Recipe keeps well in the refrigerator, covered, for 1 to 2 weeks.