Carrot Ginger Dressing Recipe

I seriously can’t get enough of this carrot ginger dressing because it’s like a burst of fresh, tangy goodness that instantly elevates any salad or dish I pair it with. Plus, the delightful blend of ginger and honey gives me that cozy, comforting vibe while still feeling light and healthy—total win!

I adore this carrot ginger dressing, which combines the natural sweetness of carrots with the zesty kick of freshly grated ginger. The dressing achieves a harmonious balance from the rice vinegar, soy sauce, and just a hint of toasted sesame oil.

I use honey instead of sugar in the dressing for a bit of extra sweetness. You could also use agave nectar or another liquid sweetener.

Ingredients

Carrots:
Loaded with fiber and vitamins, they bring a natural sweetness to your dishes.

Ginger:
Delivers a zesty, fresh taste and provides anti-inflammatory properties.

Rice Vinegar:
Imparts a gentle tang, making flavors pop.

Soy Sauce:
Provides the dressing with depth of umami and saltiness.

Toasted Sesame Oil:
Imparts a nutty smell and a rich, textured feel.

Honey/Maple Syrup:
A touch of sweetness balances the flavors.

Canola/Vegetable Oil:
Smoothly blends components, delivering a creamy texture.

Ingredient Quantities

• 2 medium carrots, peeled and chopped
• 1 tablespoon freshly grated ginger
• 2 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 1 tablespoon toasted sesame oil
• 1 tablespoon honey or maple syrup
• 1/4 cup canola or vegetable oil
• 2 tablespoons water

Instructions

1. Prepare all your ingredients before you start cooking. To prepare the carrots, peel them and chop them into small, uniform pieces. The size and shape of the carrot pieces ensure that they will cook evenly and blend into a smooth soup.

2. One tablespoon of fresh ginger should be grated and set aside.

3. In a blender or food processor, mix the cut carrots, shredded ginger, rice vinegar, soy sauce, and toasted sesame oil.

4. To get a hint of sweetness, add the honey (or maple syrup) to the mixture.

5. Add the canola oil or vegetable oil to help emulsify the dressing and give it a rich texture.

6. Combine two tablespoons of water to help with the blending and reach the necessary consistency.

7. Combine all the elements and blend them at a high speed until the elements become one and the mixture reaches a creamy, smooth consistency—like a frosty shake! If your blender struggles a bit (or a lot) with this amount of ingredients, do the mixture in batches and then combine it all in one container.

8. Sample the dressing and, if necessary, adjust the seasoning. You might want to add a touch more soy sauce or vinegar to get the flavor balanced just the way you like it.

9. Should the dressing be thicker than desired, small amounts of water may be added and blended in to achieve the right consistency.

10. Put the carrot ginger dressing into a container that can be sealed and store it in the refrigerator until you’re ready to use it. Give it a good shake before serving. It can go over salads, or it can act as a dip. Enjoy!

Equipment Needed

1. Peeler
2. Sharp knife
3. Cutting board
4. Grater
5. Blender or food processor
6. Measuring spoons
7. Measuring cup
8. Mixing spoon or spatula
9. Sealable container

FAQ

• Q: Can I use another type of oil instead of canola or vegetable oil?Yes, substituting with olive oil lends a different flavor profile.
• Q: Is there a way to make this dressing vegan?Q: Can I use maple syrup instead of honey in this recipe?
• Q: How long can this dressing be stored in the fridge?A: It can be kept in a sealed container for as long as one week.
• Q: Can I use ground ginger instead of fresh ginger?The best flavor comes from fresh ginger, but you can use 1/2 teaspoon ground ginger if you need a substitute.
• Q: Can this dressing be frozen?A: The ideal choice is fresh, but it can be stored in the freezer for one month and then blended again before serving.
• Q: What dishes pair well with this dressing?This dressing goes well with:

  – green salads,
  – roasted vegetables, or
  – as a dip for spring rolls.

Substitutions and Variations

Substitutes for rice vinegar: Apple cider vinegar or white wine vinegar.
To replace soy sauce, use tamari or coconut aminos.
To make toasted sesame oil: Use standard sesame oil or peanut oil.
When using honey or maple syrup: Substitute with agave syrup or brown rice syrup.
Instead of canola or vegetable oil, use olive or avocado oil.

Pro Tips

1. Roast the Carrots Before blending, consider roasting the chopped carrots in the oven at 400°F (200°C) for about 15-20 minutes to enhance their natural sweetness and add a deeper flavor to the dressing.

2. Add Citrus Zest Incorporate a teaspoon of orange or lime zest for a refreshing citrus twist that complements the ginger and adds a burst of flavor.

3. Use Fresh Ginger For a more intense ginger flavor, use a microplane to finely grate the fresh ginger just before adding it to the blender, maximizing its aromatic oils.

4. Extra Creaminess For a creamier texture, blend in half an avocado or a tablespoon of plain yogurt. This can add a nice richness and smoothness to the dressing.

5. Spice It Up If you enjoy a bit of heat, add a pinch of red pepper flakes or a small piece of fresh chili when blending to give the dressing a subtle kick.