Carrot Ginger Dressing

3.25.16 / Comment

Carrot ginger dressing

Colorful vegetables are the star of any salad, but the flavors can certainly be enhanced with the right kind of topping. Enter our delicious Carrot Ginger Dressing–this is the perfect addition for your afternoon salad (or your fish, chicken, or sandwich spread), as it’s light, easy to make, and delightfully tasty. Thanks to the carrots present in this recipe, it is teeming with vitamin A, biotin, vitamin K, fiber, potassium, vitamin C, vitamin B6, and beta-carotene. In fact, some studies have even shown that carrots can be beneficial with cardiovascular disease, due to the antioxidants present (1). So, with all of this fabulous nutrition and rich flavor profiles present in this dressing, it will taste like you’re at a restaurant, but without the extra calories and fat content.

Carrot ginger dressing ingredients

Carrot Ginger Dressing
Prep time
Cook time
Total time
Serves: 8 servings
  • ¼ cup grapeseed or peanut oil
  • 1 teaspoon sesame oil (optional--see note)
  • ¼ cup white wine vinegar
  • 2 tablespoons white miso or white chickpea miso
  • 1 tablespoon tahini
  • 2 medium carrots, peeled and chopped
  • 1 inch long piece fresh ginger, peeled and cut into circles
  • 1 teaspoon sorghum syrup, honey or maple syrup
  • ¼ teaspoon salt
  • ¼ teaspoon white pepper
  1. In a high-speed blender or food processor add all of the ingredients until the mixture is smooth. A high-speed blender will produce a smoother dressing than a food processor.
  2. Refrigerate the dressing for at least 15 minutes so the flavors blend and are more distinct.
This is a delicious dressing, sandwich spread, in a quesadilla, over fish or chicken.

Switch it up: You can leave out the sesame oil and just add 1 teaspoon of grapeseed or peanut oil instead.

Refrigerate this dressing for 3-4 days or up to two weeks in a Ball Jar. A Ball jar produces a vacuum seal which increases the shelf life.
Nutrition Information
Serving size: 2 tablespoons Calories: 100 calories, Fat: 8 grams, Saturated fat: 1 gram, Carbohydrates: 3 grams, Sugar: 1 gram, Sodium: 100 milligrams, Fiber: 1 gram, Protein: 0.5 grams, Cholesterol: 0 milligrams

(1) Role of Antioxidants for the Treatment of Cardiovascular Diseases: Challenges and Opportunities. Current Pharmaceutical Design.

Triad to Wellness has provided nutrition communication services to The Sorghum Checkoff. However, we were not compensated for this post. All opinions are our own.

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