- Food: Carrot Ginger Dressing
- Writer: Lizzie Green
- Content-Type: Food Blog
The carrot ginger dressing piqued my interest. How had I gone so long without trying carrot-ginger dressing? The dressing was lumpy rather than silky, but the flavor was incredible.
I added it to my list of things to recreate, and while I’ve enjoyed each iteration so far, this is my favorite. I want to sprinkle it on everything since it’s bright, zingy, and fresh.
Store-bought dressings are usually a million times better than homemade dressings.
It’s simple to make in a blender—my Vitamix pulverizes the carrots and ginger with ease, and I’m confident that less costly blenders will do the job as well.
Because you’re going to the trouble of peeling and slicing the vegetables, and blenders need a certain amount of volume to fracture, the entire batch yields around 1 1/3 cup.
It’s so good that I doubt you’ll be able to finish it in less than a week or two.
Make a side salad out of it by combining any of the suggestions below. It’ll be the ideal complement to Asian-inspired main courses.
Many Indian entrées would benefit from the carrot-ginger combination, however, you might wish to skip the sesame oil.
It’s also delicious drizzled over cooked rice, tofu, and steamed vegetables, among other things.
Carrots and Ginger Dressing
|Time to Prepare: 10 minutes
10 minutes in total
Yield: 1 1/3 cup
This salad dressing is incredibly light, creamy, and fresh. It would go well with other Asian-inspired meals. About 1 1/3 cup of salad dressing is made with this recipe.
- ⅓ cup extra-virgin olive oil
- 2 large carrots, peeled and roughly chopped (about ⅔ cup)
- 2 tablespoons peeled and roughly chopped fresh ginger
- ⅓ cup rice vinegar
- 2 tablespoons lime juice
- 1 tablespoon plus 1 teaspoon honey
- 1 ½ teaspoon toasted sesame oil
- ¼ teaspoon salt, more to taste
Suggested side salad components
- Fresh greens of choice
- Red onion
- Cherry tomatoes
- Red cabbage
- Combine all of the salad dressing ingredients in a blender in the order stated. Bend until the surface is absolutely smooth. If the dressing doesn’t make your eyes light up, season with more salt. Blend in a little more honey if it’s too sour (it should have a zing to it).
- Serve with greens and any other desired ingredients (I offered a few more suggestions in the post). For 1 to 2 weeks, store the recipe covered in the refrigerator.
- TO MAKE IT VEGAN: Honey can be replaced with maple syrup or agave nectar.