Carrot-Ginger Dressing

Carrot ginger dressing displayed on the table with vegetables

It’s summer-time and that means lots of salads in my house.  I love summer salads because they’re just so easy to whip up, they’re healthy for the most part (unless you slather them with too much dressing) and they pair with just about anything.  The best part is that there’s no cooking involved, which is the perfect thing on a hot summer night.  I try to make my salad dressings from scratch when I can because homemade dressings are full of fresh ingredients, and I love that you have control over what’s going into your dressing.  With dressings you can add a little bit of this and a little bit of that, and come out with something that makes your greens or veggies taste phenomenal.  I love pairing a salad with our favorite summer pasta and some french bread, or keeping it simple and just adding some roasted chicken to the top.  Summer-time is about simple, light and refreshing meals.

Inas summer garden pasta on the table outdoors

This dressing is a tiny bit sweet, but has a bit of a spicy kick to it from the ginger, and it’s vegan to boot!  It’s a wonderful dressing to toss in with some mixed greens, but also works well as well as a dip for fresh-cut veggies like sliced avocado, carrots, cucumbers, peppers, broccoli, cauliflower or sliced heirloom tomatoes (yum!). This dressing keeps well in a jar for up to a week, so you can make a batch of dressing and have a fresh salad every night of that week.

Carrot-ginger dressing in a jar

carrot-ginger dressing:

recipe from It’s All Good: Delicious, Easy Recipes That Will Make You Look Good and Feel Greatir?t=marmamcoo 20&l=as2&o=1&a=1455522716It’s All Good
makes 2 1/2 cups – feel free to cut the below dressing in half

  • 2 carrots, peeled and roughly chopped
  • 2 shallots, peeled and roughly chopped
  • 1/4 cup fresh ginger, peeled and roughly chopped – If you’re not a HUGE fan of ginger, then you can cut this back a bit, and add it in more to taste
  • 2 tablespoons chickpea miso or sweet white miso paste – I’ve used both, and it’s great either way
  • 1/4 cup rice vinegar
  • 2 tablespoons raw honey
  • 2 tablespoons toasted sesame oil
  • 1/2 cup extra-virgin olive oil or grapeseed oil – I used EVO
  • 1/4 cup water
  • 1/2 teaspoon coarse sea salt
  • 1/2 teaspoon freshly ground black pepper

Let’s first prep the ingredients.  Peel and chop up your carrots, shallots and ginger.  To peel your ginger, just use the back of a spoon.

Peeling ginger demonstration

Here’s a photo of the miso I like to use. It’s soy-free for those of you that can’t process soy, and it’s a mild tasting miso, which is kid-friendly.  I use this miso for my miso kale salad with miso roasted tofu, cold soba noodles with miso tofu, as well as for my vegetarian banh mi sandwiches.

Miso chopped carrots, onions and ginger

 Once all of you ingredients are measured out and chopped up, put them together into a powerful blender.

Carrot-ginger dressing in a blender

Process until smooth.

Pureed carrot ginger dressing in a blender

Pour the dressing into a jar with a lid, and refrigerate for up to one week.

Note: The dressing will thicken up, so make sure to give it a good whisk before using. 

Carrot-ginger dressing in a jar- top down view

Toss the dressing in with your favorite salad greens.  

Carrot-ginger dressing beside salad greens

Carrot-ginger dressing tossed with salad greens

Use it as a dip for your favorite vegetables. I love it topped on avocado and heirloom tomatoes.

Carrot ginger dressing displayed on the table with vegetables

If you love homemade dressings, then check out my other salad dressings.

With love Jackie

Carrot-Ginger Dressing

0 from 0 votes
Recipe by Jackie
Servings

2 1/2

cups

    Ingredients

    • 2 carrots, peeled and roughly chopped

    • 2 shallots, peeled and roughly chopped

    • ¼ cup fresh ginger, peeled and roughly chopped - If you're not a HUGE fan of ginger, then you can cut this back a bit, and add it in more to taste

    • 2 tablespoons chickpea miso or sweet white miso paste - I've used both, and it's great either way

    • ¼ cup rice vinegar

    • 2 tablespoons raw honey

    • 2 tablespoons toasted sesame oil

    • ½ cup extra-virgin olive oil or grapeseed oil - I used EVO

    • ¼ cup water

    • ½ teaspoon coarse sea salt

    • ½ teaspoon freshly ground black pepper

    Directions

    • Let's first prep the ingredients. Peel and chop up your carrots, shallots and ginger.

    • To peel your ginger, just use the back of a spoon.

    • Once all of you ingredients are measured out and chopped up, put them together into a powerful blender, and process until smooth.

    • Pour the dressing into a jar with a lid, and refrigerate for up to one week.

    • Note: The dressing will thicken up, so make sure to give it a good whisk before using.

    • Toss the dressing in with your favorite salad greens.

    • Use it as a dip for your favorite vegetables. I love it topped on avocado and heirloom tomatoes.

    • Enjoy!

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      10 thoughts on “Carrot-Ginger Dressing”

      1. I just love this dressing! Not only are the flavors great but the color! I need to get some of that Chickpea Miso–very intrigued! Where do you find it at?

      2. Your recipes are so tasty and your story inspirational. I share your blog with everyone I know. Thanks for giving my family something good to eat:)

        1. Awww… You’re so sweet! I’m so happy that you and your family are enjoying all of the recipes! Thanks for passing on my blog to your friends and thanks for your SUPER SWEET comment! It really means a lot to me 🙂 xoxo, Jacquelyn

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