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    Home » Gluten-Free

    October 11, 2021 Condiments

    Carrot Ginger Dressing

    Jump to Recipe - Print Recipe

    This post may contain affiliate links. See my disclosure for more info.

    This quick and vibrant carrot ginger dressing will jazz up any salad with its bright yellow-orange hue and zingy, fresh flavor.

    a saucer of vibrant yellow-orange carrot ginger dressing on a plate with ginger, a slice of lime, and carrot rounds.

    Carrot ginger dressing is often served over salad at Japanese-American restaurants and is made with ingredients to elicit those distinct flavors. However, it's unclear where it originated because this dressing isn't served in Japan.

    When dining out, this dressing typically has more texture because they grate the ingredients and stir them together. But, to make it a creamier consistency, we blend all the ingredients together until smooth.

    And unlike what you'll find at a restaurant, this dressing is soy-free, gluten-free, and naturally sweetened.

    Ingredients

    • carrots
    • fresh ginger
    • extra virgin olive oil or avocado oil
    • rice vinegar (not seasoned rice vinegar as this already has sugar and salt added to it)
    • fresh lime juice
    • coconut aminos
    • raw honey
    • toasted sesame oil
    • kosher salt

    How to Make Carrot Ginger Dressing

    This dressing comes together in about 5 minutes and has three easy steps.

    1. Peel the ginger and add it to the base of a high-powered blender (see helpful tips section about an alternative method).

    2. Peel the carrot, cut it into coins and add to the blender with the ginger.

    3. Add the rest of the ingredients and blend on high until completely smooth. Taste and add more salt or sweetness as needed.

    Make It Your Way: Ingredient Substitutions

    Please remember that recipes are just a starting point.

    How can you make this carrot ginger dressing using what you already have? Here are some ideas…

    • No rice vinegar? ➝ other vinegars to use: raw apple cider, white wine, or champage vinegar
    • Make it vegan ➝ sub organic cane sugar or maple syrup
    • No coconut aminos? ➝ use tamari instead to keep it gluten-free (will no longer be soy-free) or soy sauce
    • No toasted sesame oil? ➝ just omit (which will slightly alter the flavor, but still be delicious)

    Helpful Recipe Tips

    Best tools to use

    If you don't have a blender, you can also make this sauce in a food processor (though it may not be as smooth as it is in a blender). To make it easier to blend, grate the ginger or cut it into slices first before adding it to the base.

    Ginger peeling trick

    Easily remove the skin using a spoon. Turn it over so it's facing the ginger, and scrape off the skin with the edge of the spoon. This allows you to remove the skin without losing hardly any of the flesh.

    What to Use Carrot Ginger Dressing With

    • massaged kale salad
    • as a marinade
    • dragon bowls
    • noodles (swap out the sauce)

    More Salad Dressings You'll Love

    • How to Make A Simple Vinaigrette (+3 Variations)
    • Simple Shallot Vinaigrette
    • Italian Vinaigrette
    a saucer of vibrant yellow-orange carrot ginger dressing on a plate with ginger, a slice of lime, and carrot rounds.
    Print Recipe Pin Recipe
    5 from 3 votes

    Carrot Ginger Dressing

    This quick and vibrant carrot ginger dressing will jazz up any salad with its bright yellow-orange hue and zingy, fresh flavor.
    Prep Time5 mins
    Total Time5 mins
    Author: Lindsey Jenkins

    Ingredients

    • 1 large carrot, peeled and cut into coins heaping ½ cup (roughly)
    • 1½ inches fresh ginger, peeled
    • ½ cup extra virgin olive oil or avocado oil
    • ¼ cup rice vinegar or substitute
    • 2 tablespoons fresh lime juice
    • 1 tablespoon coconut aminos or substitute
    • 1 tablespoon raw honey or sub
    • ½ teaspoon toasted sesame oil
    • ¼ teaspoon salt, to taste

    Instructions

    • Peel the ginger and add it to the base of a blender.
    • Peel the carrot, cut it into coins and add to the blender with the ginger.
    • Add the rest of the ingredients and blend on high until completely smooth. Taste and add more salt or sweetness as needed.

    Notes

    • Best tools to use. You can also make this sauce in a food processor (though it may not be as smooth as it is in a blender). To make it easier to blend, grate the ginger or cut it into slices first before adding it to the base.
    • Ginger peeling trick. Easily remove the skin using a spoon. Turn it over so it's facing the ginger, and scrape off the skin with the edge of the spoon. This allows you to remove the skin without losing hardly any of the flesh.
    • How can you make this carrot ginger dressing using what you already have? Here are some ideas…
      • No rice vinegar? ➝ other vinegars to use: raw apple cider, white wine, or champage vinegar
      • Make it vegan ➝ sub organic cane sugar or maple syrup
      • No coconut aminos? ➝ use tamari instead to keep it gluten-free (will no longer be soy-free) or soy sauce
      • No toasted sesame oil? ➝ just omit (which will slightly alter the flavor, but still be delicious)

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    Hi, I'm Lindsey. My goal is to teach you how to become a better cook, rely less on recipes, and be more adaptable in the kitchen depending on what's in season, in your pantry, or to fit your dietary needs. All recipes are dairy-free but come with a "make it your way" substitution section to get you started.

    More about me →

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