Carrot Ginger Dressing
10-Minute Easy Carrot Ginger Dressing is fresh, light, and tangy. Add it to greens, grain bowls, roasted salads, or Buddha bowls.
Servings: 4 servings
Calories: 57kcal
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
Calories: 57kcal | Carbohydrates: 9g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 24mg | Potassium: 159mg | Fiber: 2g | Sugar: 5g | Vitamin A: 5352IU | Vitamin C: 16mg | Calcium: 25mg | Iron: 0.3mg
