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. What’s so great about this recipe is that it’s not loaded with processed ingredients or preservatives like most store bought items. We used Manitoba Harvest Hemp Oil as the base for this dressing because it’s high in both omega-3 and omega-6 fatty acids. It tastes great and pairs well with the other nutritious ingredients in this recipe, too! Plus, this is a fun kitchen DIY! You might want to make a double batch of this, it will go as quick as it is to make!
Nutrient Booster: Carrots
Not only do carrots add a beautiful color to this recipe, but loads of important nutrients, too. Carrots are a good source of fiber. The soluble fiber found in carrots can lower blood sugar levels by slowing down our digestion of sugar and starch. Soluble fiber can also feed the good bacteria in our gut, keeping our digestive system running smoothly. Carrots are also rich in beta-carotene. Beta-carotene, which is converted to vitamin A in the body, is important for proper immune function and eye health. A diet rich in beta-carotene has been shown to help protect the body against certain types of cancers.
This dressing pairs well with so many different dishes! Toss this sauce with salads, noodles, whole grains, fish, chicken, tofu or even top a sandwich with it! We think you’d love it with our Colorful Quinoa & Pecan Salad, Shrimp Scampi with Baby Greens and Sorghum, or our Grilled Chicken Sorghum Spiralized Salad!
Carrot Ginger Dressing
- 1/4 cup Manitoba Harvest Hemp Oil
- 1 tsp sesame oil, optional
- 1/4 cup white wine vinegar
- 2 tbsp white miso, or white chickpea miso
- 1 tbsp tahini
- 2 medium carrots, peeled and chopped
- 1 inch-long piece of fresh ginger, peeled and cut into circles
- 1 tsp sorghum syrup, honey or maple syrup
- 1/4 tsp salt
- 1/4 tsp white pepper
In a high-speed blender, mix all ingredients until smooth.
Refrigerate the dressing for at least 15 minutes for flavors meld and become more distinct. Leftover dressing can be refrigerated up to 3-4 days
Serving size: 1 Tablespoon
40 calories, 4 grams total fat, 0.5 grams saturated fat, 0 milligrams cholesterol, 45 milligrams sodium, 12 grams carbohydrate ,0.5 grams fiber, 1 grams sugar, 0 grams protein
Serving size: 2 Tablespoons
85 calories, 8 grams total fat, 1 gram saturated fat, 0 milligrams cholesterol, 85 grams sodium, Total Carb, 3grams, 1 gram Sugars, 0.5 grams protein
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. The links above may include affiliate links.