10-Minute Easy Carrot Ginger Dressing is fresh, light, and tangy. It's made with healthy pantry-friendly ingredients like carrots, ginger, and fresh lemon juice for a nutritious and delicious recipe. Add it to greens, grain bowls, roasted salads, or Buddha bowls. It's versatile and meal-prep friendly. (Oil-free option)
Get more veggies by adding carrots to your dressing! You need just 6 ingredients to make this easy dressing. Plus, it's packed with vitamin A, and the multiple health benefits of ginger. This Japanese-inspired dressing has it all!
This fresh dressing takes just 10 minutes to make. You can also meal prep a larger batch for the week, and I guarantee you will find yourself eating more healthy salads!
Pair this healthy salad dressing with my Kale Salad with Chickpeas, or this Best Cabbage Salad on my site.
Jump to:
👩🏼🌾 Ingredients
- Carrots
- Ginger
- Lemon
- Rice vinegar
- Toasted sesame oil (optional but recommended)
- Olive oil (optional)
- Maple syrup
See the printable recipe card below for quantities.
🥕 Substitutions
- Maple syrup - use agave or date syrup instead
- Olive oil - omit as desired
- Toasted sesame oil (optional) - this adds a pleasant hint of sesame flavor but omit it as needed
For more healthy salad dressing ideas, visit my Vegan Dressing Recipes page.
📖 How to Make Carrot Ginger Dressing
This is an overview. The full recipe is at the bottom of the post.
- Add the carrots, olive oil (if using), rice vinegar, ginger, zest, 2 tablespoons lemon juice, maple syrup, toasted sesame oil, and salt to the canister of a high-speed blender.
- Blend on high until smooth. Adjust lemon juice, and salt to taste.
🛒 Shop Recipe Cookware and Ingredients
Note: As an Amazon Associate, I earn from qualifying purchases.
Nisha's Favorites
Get my tried-and-true products.
For serving: Serve with a simple green salad, or try this Kale Chickpea Salad with this dressing.
✔️Expert Tips
- This is a light Japanese-style carrot dressing. For a creamier dressing, chop the 2 medium-large carrots into about 1-inch pieces. Toss them with a drizzle of olive oil and a dash of salt and roast at 400ºF for about 20 minutes, or until soft. Blend with the remaining ingredients.
- Storage: Refrigerate leftover dressing in an airtight container for up to 5 days. Or freeze in a freezer-safe container for up to 3 months.
🙋🏽♀️ Recipe FAQs
Try this Carrot Miso Ginger Dressing on my site. It's a delicious variation of this dressing recipe.
Substitute some of the olive oil with reduced-sodium tamari or soy sauce. I recommend starting with 1 tablespoon.
The best oil for salad dressing is typically one that has a neutral flavor, such as grapeseed oil, avocado oil, or light olive oil. These oils will not overpower the flavors of the salad ingredients and will hold up well to mixing and tossing.
🍶 Related Recipes
🥗 Pairing
Try this dressing with one of these recipes:
👩🏽🍳 Made this recipe?
Let me know your thoughts on Easy Carrot Ginger Dressing by leaving a ⭐️ rating below or sharing it on Instagram.
📖 Recipe
Carrot Ginger Dressing
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Cooking for Peanuts.
Ingredients
- 1 cup grated carrots or 1 ½ cups chopped (about 2 medium-large carrots)
- ⅓ cup extra-virgin olive oil (optional)
- ⅓ cup rice vinegar
- 1 inch ginger roughly chopped
- 1 medium lemon zest, 2 tablespoons juice plus more juice to taste
- 1 tablespoon maple syrup
- 2 teaspoons toasted sesame oil (optional but recommended)
- ¼ teaspoon salt or to taste
Instructions
- Combine: Add the carrots, olive oil (if using), rice vinegar, ginger, zest, 2 tablespoons lemon juice, maple syrup, toasted sesame oil, and salt to the canister of a high-speed blender.
- Blend on high until smooth. Adjust lemon juice, and salt to taste.
Notes
-
- This is a light Japanese-style carrot dressing. For a creamier dressing, chop the 2 medium-large carrots into about 1-inch pieces. Toss them with a drizzle of olive oil and a dash of salt and roast at 400ºF for about 20 minutes, or until soft. Blend with the remaining ingredients.
- For less oil: You can substitute 1 tablespoon olive oil with 1 tablespoon reduced-sodium tamari or soy sauce as desired.
- Storage: Refrigerate Carrot Ginger Dressing in an airtight container for up to 5 days. Or freeze in a freezer-safe container for up to 3 months.
Nutrition
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
Ronit says
Is there any way to eliminate all (or most ) of the oil? Could I use walnuts instead?
Nisha Melvani, RDN says
I have not tested that. I will have to create an oil-free one soon! Maybe hemp hearts.
Emily says
do you leave the skin on the ginger or peel it? Looks delish!
Nisha Melvani, RDN says
Hi. Either is fine.
Lorraine Norton says
This is SO good! Did not expect such wonderful flavor!
Nisha Melvani, RDN says
Thank you. I'm so glad you enjoyed the flavor!
Primla Goddard says
Love this ginger carrot dressing!
It’s so fresh and light ! Takes only 10 minutes to put together!
Nisha Melvani, RDN says
It's a fave. So healthy! Thank you.
Neena Chandiramani says
Tasty and healthy!
Nisha Melvani, RDN says
The most important boxes to check! Thank you.