Carrot Ginger Dressing
This carrot-ginger salad dressing recipe tastes remarkably fresh, creamy and light. It would pair nicely with other recipes with Asian flavors. Delicious!
Updated by Kathryne Taylor on August 27, 2024
393Comments
Jump to recipe
I’m 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. I was intrigued by the dressing—carrot ginger. How had I not tasted carrot-ginger dressing? The dressing was a little more lumpy than smooth, but the flavor was amazing.
I added it to my list to recreate and I’ve enjoyed every rendition so far, but this final version is my favorite. It’s bright and zingy and fresh, and I want to drizzle it on everything. Homemade dressings always taste a million times better than store-bought.
It’s easy to whip up in a blender—my Vitamix (affiliate link) churns right through the carrots and ginger and I suspect that less expensive blenders are up for the job, too.
Since you’re going to the trouble of peeling and chopping veggies, and blenders require a certain level of volume to gain fracture, the full batch yields about 1 1/3 cups. It’s so good that I don’t think you’ll have trouble finishing it off within a week or two.
Make a side salad out of it with any combination of the ideas listed below. It’ll be the perfect accompaniment to main dishes with Asian flavors. The carrot-ginger combo might play nicely with many Indian entrées as well, although you might want to drop the sesame oil. It’s also great drizzled over cooked rice, tofu, steamed veggies, and so on.
Watch How to Make Carrot Ginger Dressing
Looking for more irresistible homemade salad dressings? Here are a few more for you:
- Basic Vinaigrette
- Fresh Mint Dressing
- Sunshine Salad Dressing (healthier honey-mustard)
- Creamy Tahini Dressing
- Green Goddess Dressing
Please let me know how you like this dressing in the comments! I’m always so eager to hear from you.
Carrot Ginger Dressing
This salad dressing tastes remarkably fresh, creamy and light. It would pair nicely with other recipes with Asian flavors. Recipe yields about 1 ⅓ cups salad dressing.
Ingredients
Dressing
- 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
- Cucumber
- Carrot
- Cherry tomatoes
- Red cabbage
Instructions
- In a blender, combine all of the salad dressing ingredients as listed. Bend 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.
- 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.
Notes
Make it vegan: Substitute maple syrup or agave nectar for the honey.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Very tasty! Thank you.
I’m happy you enjoyed it, Diana!
So good!!! I add a little miso, tahini & turmeric
I tried this dressing in a restaurant and it was amazing so I knew I had to make it at home. Thai recipe is my favorite that I’ve tried so far! 10/10 recommend.
I love to hear that, Hannah! Thank you for your review.
Loved it although it had a bit of a strong vinegar taste so we increased most of the other ingredients.
I had this dressing at a sushi place in KC. I loved it so much I’ve tried three different recipes and this was my fave and the most similar! I add a smidge more ginger, but the family LOVES it and I make excuses to make salad now. My autistic son likes crisp salad and this dressing far better than mushy cooked veggies and they’re so much healthier. He was why we’re at the sushi place in KC! Yum!
I’m excited you enjoyed it!
2 large carrots chopped is a lot more that 2/3 cup. Should that be 2 to 3 cups? That worked and is already a very intense flavour; with less carrot it would be too much.
Hi Robert, I tested this recipe a few times and that is what I got. Since carrot size can vary, I recommend following the cup measurement.
I used one large carrot, and it was plenty.
So pretty and fresh! Was a great on side salad with Kung Pao Brussels Sprouts.
I just made the carrot ginger dressing following your recipe and it came out delicious! It has a nice kick to it!
I’m happy to hear that, Elizabeth!
Your dressing is really tempting love to make it
Absolutely delicious! I had time so I roasted the carrots.
Great to hear, Leigh!
This dressing is absolutely delicious, and very clean ingredients, too! Quick, easy, and so much healthier than a commercial dressing. I will be making this very often. It’s a keeper!
Great to hear, Angie!
I’m dying to know the name/brand of the plate or bowl you served the salad in! I must own them! Oh, and it looks delicious! Can’t wait to try it- I’ll be making it today!
I can’t wait to try this salad dressing!
Your recipes are wonderful…
Did you ever produce a cookbook for Cookie & friends?
I have my own beloved B.C. who I like to spoil with “people food”
Hi! How long do you think this will last when refrigerated? It looks amazing and I cannot wait to try it!
Hi Kelly, see the final step: Recipe keeps well in the refrigerator, covered, for 1 to 2 weeks.
I have an incredible apple cider vinegar I’m desperate to add into any recipe lol. Do you think that could work in place of the rice vinegar?
They have different flavor profiles so I’m not quite sure how it would be here. Favorite Green Salad with Apples, Cranberries and Pepitas is one where you can use it.