Carrots Ginger Onion (or shallot) Honey (or maple syrup, for vegans) Toasted sesame oil Apple cider vinegar (or rice vinegar, if you have it) Olive oil
I’ve left out the miso and soy sauce that can sometimes be used in this dressing, because I don’t always have them on hand. The flavor is still fantastic!
What I love about this carrot ginger dressing, is that you can taste as you go. If you think it’s too sweet, add an extra splash of vinegar, or a pinch of salt.
If it’s not sweet enough, you can add an extra squeeze of honey, or a touch of maple syrup. The flavor is totally up to you! I make this in my Vitamix blender, which has a narrow base and is great for making small batches of dressing. You can probably also make this in a smaller single-serving blender. I have not tested making this in a food processor yet, but I imagine you’d need a larger quantity in that case, to get everything blended.
Drizzle it on a buddha bowl, loaded with grains and crunchy veggies. Pour it over roasted cauliflower. Use it on a side salad, served with a bowl of Miso Soup. Serve it with a Vegan Sushi Bowl. Use it as a dip for Garden Vegetable Rolls.
However you use it up, I hope you’ll enjoy this Carrot Ginger dressing as much as I do!
More Healthy Salad Dressing Recipes
If you need more salad dressing inspiration, try one of my other favorites below!
Lemon Tahini Dressing (oil-free) Apple Cider Vinaigrette Italian Dressing Tahini Dill Dressing Easy Greek Salad Dressing Lemon Poppy Seed Dressing Balsamic Dressing
If you try this Carrot Ginger dressing recipe, please leave a comment below and let me know what you think. And if you make any modifications, I’d love to hear about those, too! We can all benefit from your experience. — Reader Feedback: What’s your favorite salad dressing?
