Recipe: Carrot-Ginger Dressing

Emily Han
Emily Han
Emily Han is a Los Angeles-based recipe developer, educator, herbalist, and author of Wild Drinks & Cocktails and co-author of Wild Remedies. For recipes and classes, check out her personal site.
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updated May 2, 2019
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Carrot-Ginger Dressing

Makes1 1/2 cups

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(Image credit: Emily Han)

Packed with lively flavor and color, this carrot-ginger dressing is a staple we use to brighten up everything from salad greens to vegetarian bowls, pita sandwiches, and cold soba noodles.

(Image credit: Apartment Therapy)

This is an easy, handy recipe to have on hand for quick weeknight dinners or lunches to take to work. You can make the dressing thick or thin it with water … either way, if you’re like us, you might find it – and the foods it’s paired with – disappearing rather quickly!

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Carrot-Ginger Dressing

Makes 1 1/2 cups

Nutritional Info

Ingredients

  • 4

    medium carrots, roughly chopped

  • 1

    (1-inch) knob of fresh ginger, roughly chopped

  • 1

    shallot, sliced

  • 3 tablespoons

    rice vinegar

  • 1 tablespoon

    sesame oil

  • 1 teaspoon

    soy sauce

  • 1/4 cup

    vegetable oil

Instructions

  1. Place all ingredients except vegetable oil in a blender or food processor and process until finely chopped.

  2. Slowly add vegetable oil and continue processing until smooth.

  3. Add water to thin, if desired.

  4. Refrigerate in an airtight container up to 1 week.

Related: Recipe: Tahini-Miso Dressing

(Images: Emily Ho)

Filed in:
Healthy Living
Salad
Salad Dressing
sauce
vegan
vegetarian