This salad dressing tastes remarkably fresh, creamy and light. It would pair nicely with other recipes with Asian flavors. Recipe yields about 1 1/3 cups salad dressing.

Carrot Ginger Dressing

olive oil

rice vinegar

carrots,

ginger

lime juice

honey

sesame oil

salt, more to taste

greens

Red onion

Cucumber

Carrot

Cherry tomatoes

Red cabbage

In a blender, combine all of the salad dressing ingredients as listed. Bend until completely smooth. Taste, and add additional salt if the dressing doesn&#8217;t make your eyes light up. If it&#8217;s too sour (it should have some zing to it), blend in a bit more honey.

Serve over greens and any other ingredients you&#8217;d like (I offered a few more suggestions in the post). Recipe keeps well in the refrigerator, covered, for 1 to 2 weeks.

I was having a chinese night so I decided to make a salad side dish with this dressing.  I am so glad that I did because the taste was amazing !  I got so many comments on how tasty !  Thank you for such a tasty recipe !

Love the salads and special dressings, so delish!  Yes adding a travel component to your blog is a great idea!!  Keep up the awesome work.

Wow! What a fabulous, easy, tasty recipe. One that all the family love. Thank you so much.

I made my own buddha bowl with this dressing and felt like I was in a fancy organic vegan cafe! And the color was so beautiful that it really tied together my predominantly purple and green bowl. 
I added a tiny bit more carrot (used baby carrots) and honey as it was a little too acidic for my personal preference.

This recipe is good; however, I used less honey and Less sesame oil by 1 tsp.  Plus, I added 1 TBSP of low sodium soy sauce, and 1 TBSP of on mayo.

Delicious and versatile dressing! I used coconut vinegar instead of rice vinegar, because that's what I had and it was sooo yummy. I won't have any trouble gobbling it up over everything in the next week.

Wow this was delicious! Because of the current situation we had to work with what we have, so I subbed ginger powder for the fresh ginger, red wine vinegar for the rice vinegar, and omitted the sesame oil. Even with all of those adjustments it’s still amazing. Thank you! I always look forward to making your recipes.

I never leave comments on recipes I've tried but I just made this dressing for the first time to use on my Buddha bowl (also your recipe) tonight and the flavor is incredible. I added some cilantro so the color is a bit off but the flavor is outstanding. I can't wait to try it on some salads. Yum!!

Absolutely delicious, and I haven't even let the flavors meld yet.  Made recipe as is but did not blend until completely smooth- I like it with bits still in it. I love that it is low salt (62 mg/2 TBlsp) but pairs well with Asian flavors- hard to find that!

I've made this twice. The only change I made was to use grapeseed oil vs. olive oil. So, so good!

Made this on spur of the moment for wife. She loved it!  I added orange slices, matchstick carrots and pepitas to iceberg to jazz it up a little.  Thank you for sharing this easy to follow recipe!

This dressing is close to drinkable as it's so good! It's become the star of my Buddha bowls and every Asian themed salad I throw together too. Seriously thanks a bunch for this winner Kate.

This carrot ginger dressing is superb! These are my pantry staple ingredients so it was easy throwing everything together. Eating it on a salad as I type this. Yum! Your recipes NEVER disappoint. Thank you!

This was pure deliciousness!  I had some left over so when I went to eat the rest of it the next day the dressing was super thick.  I added a little water but I wished I had not done that after the fact.  It did change it in texture and taste.  Any suggestions for thinning this out the next day?  Thank you!

Came across this recipe on a whim, and it was DELICIOUS. Thanks for posting!

This recipe sounded good, but its actually delicious and so easy to make. A nice change from my usual vinaigrettes and already thinking of having my salad for lunch tomorrow! Definitely a keeper - thanks Kate!

It wasn't creamy as pictured. It was more chunky, still good though!

So good! I subbed out half of the rice vinegar for mirin (Japanese sweet rice wine for cooking), because I was concerned about acidity (sensitive stomach).  This worked perfectly, and adds another flavor dimension as well.

It tasted very good and was pretty easy to make but I did have to add more lime! Overall would make it again!

Hi, Kate, I find myself returning to your food site time and again, but you completely blew me away with the carrot ginger dressing. It is sooooo delicious. I’ve made it multiple times and doubt that I (or anyone I feed) will ever tire of it. Keep doing what you do, it’s fabulous!

carrot ginger dressing

Prep Time: 10 minutes

Total: 10 minutes

Servings: 1

Author : Cookie and Kate

Ingredients

Instructions

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