Carrot Ginger Dressing Recipe

I am slowly working my way through the veggie options at the sushi restaurant that opened near me. The other day, I ordered a side salad to accompany my sushi. Had I not tasted carrot- ginger dressing? The dressing was a little lumpy than smooth, but the flavor was awesome.

ginger and carrotsI added it to my list to recreate and I’ve loved every rendition so far, yet this final version is my favorite. It’s bright and zingy and fresh, and I need it moistened on everything. Homemade dressings consistently taste a million times better than store bought.

Since you’re going to the trouble of peeling and chopping veggies, and blenders demand break to be gained by a particular amount of volume, the entire mountain yields about 1 1/3 cups. It’s so great that I don’t believe you’ll have trouble finishing it away within a week or two.

how to make carrot ginger dressingMake a side salad out of it with any mix of the ideas listed below. It’ll be the perfect accompaniment to main dishes with Asian flavors. The carrot-ginger combo might play with many Indian entrées as well, although you might wish to drop the sesame oil. It’s also great drizzled over cooked rice, tofu, steamed veggies, and so on.

Carrot Ginger Dressing

Prep time: 10 mins
Total time: 10 mins
Serves: 1 cups

This salad dressing tastes creamy, remarkably fresh and light. It would pair nicely with other recipes with Asian flavors. Recipe returns about 1? cups salad dressing.

cup extra-virgin olive oil cup)
2 tablespoons peeled and roughly chopped fresh ginger
2 tbs lime juice
1 tablespoon plus 1 teaspoon honey
¼ teaspoon salt, more to taste
Side salad elements that are suggested
Fresh greens of pick
Red onion
Cherry tomatoes
Red cabbage


  • In a blender, combine all the salad dressing ingredients as listed. Bend until completely smooth. Taste, and add additional salt in the event the dressing does not make your eyes light up. If it’s too sour (it should have some zing to it), combination in a little more honey.
  • Serve over greens and any other ingredients you’d like (I offered a few more suggestions in the place). Recipe keeps well in the refrigerator for 1 to 2 weeks.

MAKE IT VEGAN: Replacement maple syrup or agave nectar for the honey.

Leave a Reply

Your email address will not be published. Required fields are marked *