Carrot and Ginger Dressing Recipe

Our family eats a lot of salads during the spring and summer months. It’s a great way to use random garden vegetables and get more nutrients. If you’re tired of the typical vinaigrette and ranch dressing, try this sesame ginger dressing on your next salad.

You’ll often see a version of this in Japanese restaurants. Japanese ginger dressing has basically the same ingredients as my recipe, but with added soy sauce or miso.

Carrot and Ginger Salad Dressing

I have eaten a lot of carrots in my salad before, but putting them in dressing wasn’t something I tried until recently. It provides thickness and flavor in a different way. This dressing has a bright, fresh flavor thanks to the carrots and lime juice. Fresh ginger adds a little spice, vinegar adds flavor, oil softens everything, and honey adds a touch of sweetness.

Some recipes call for just olive oil or vegetable oil, but here I opted to add a little toasted sesame oil. It has a rich, more pronounced nutty flavor that pairs well with the other Asian flavors in the dressing.

More than just a tasty dressing

This ginger salad dressing is more than just a great way to eat salad. Here are some of the health benefits you will get from the ingredients.

• Carrots – Rich in beta-carotene, precursor of vitamin A, fiber, potassium and antioxidants. They also help remove excess estrogen for hormonal balance and can balance candida overgrowth.
• Ginger – Reduces inflammation, relieves nausea, improves digestion and much more. Adding ginger not only adds flavor, but also helps the body better absorb the other nutrients from dressings and salads.
• Lime juice – Nice and tangy, lime juice contains vitamin C and small amounts of other minerals, such as potassium and magnesium.
• Olive oil – Real olive oil is thick, dark and flavorful. Add healthy fats for hormonal support and a healthy brain boost.
• sesame oil – High in antioxidants and anti-inflammatory compounds. It has some Omega-6 oils that are balanced by the Omega-3 fatty acids in olive oil.
• rice vinegar – I normally use apple cider vinegar in recipes, but rice vinegar has a different flavor profile that pairs well with the ginger dressing. It is naturally fermented and can help with immunity, blood pressure regulation, and detoxification.

How to use carrot and ginger salad dressing

You can use it in any salad, but it is usually served over chopped iceberg lettuce and carrot strips. It also tastes surprisingly good with meat and fish. Try it with roasted vegetables or as a dip for spring rolls. It also tastes great in a salad with miso-marinated eggs!

Here are a few more salad recipes to pair with your new ginger dressing:

Tips for making ginger dressing

This dressing is very forgiving. Add more ginger for an extra kick or more honey if you prefer it sweeter. If your blender is not high-powered, chop the carrots and ginger into smaller pieces for a smoother result. I’ll taste it after mixing it and usually add a little more salt to taste.

If you have leftovers, store them in an airtight container in the refrigerator for up to a week. Some people recommend a maximum of four days, but we’ve always eaten it pretty quickly.

And here we explain how to do it!

Other salad dressing recipes

Here are a few more salad dressing recipes to add to your rotation. I like to keep a few jars of homemade dressing in the refrigerator to use as needed throughout the week. They are easy to prepare and are whole foods!

What are some of your favorite ingredients to use in salads? Leave a comment and let us know!