Fresh & Zingy Carrot Ginger Dressing

Roasted carrots, blended with zingy fresh ginger and tangy rice vinegar, this dressing is perfect for super salad bowls or to use as a raw vegetable dipping sauce. It only has 5 ingredients and can be easily modified if you feel it needs a little kick, or more sweet carrot yum. This is my current super salad addiction that I made this dressing for.

Start off by preheating the oven to 400 degrees F. Place carrots in a bowl, drizzle on some extra virgin olive oil and sea salt, toss and coat well. Spread carrots out on a lined baking sheet and roast for 25mins, until carrots are soft.

Toss all ingredients into a food processor and blend until smooth.

And done! Keep in a air tight container, preferably one that has a easy pour lid, but using a spoon to scoop the dressing works just fine as well. Enjoy! 🙂

Carrot Ginger Dressing

  • Servings: 5
  • Difficulty: easy
  • Print

Ingredients

  • ¾ cup roasted carrots
  • ⅓-½ cup water (depending on desired consistency)
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons rice vinegar
  • 2 teaspoons ginger
  • ¼ teaspoon sea salt

Directions

  1. Start off by preheating the oven to 400 degrees F.
  2. Place carrots in a bowl, drizzle on some extra virgin olive oil and sea salt, toss and coat well.
  3. Spread carrots out on a lined baking sheet and roast for 25mins, until carrots are soft.
  4. Let the carrots cool just a bit, then toss all of the ingredients into a food processor and blend until smooth.
  5. Store in an air tight container in the refrigerator (preferably one with an easy pour lid, but scooping with a spoon works just fine too).

4 thoughts on “Fresh & Zingy Carrot Ginger Dressing

    1. I’m just starting to get into making more of my own dressings and I love it! Do you have any dressing recipes you really like that you’d recommend? I’d love to make more! 🙂

      Liked by 1 person

      1. Most of the time, I make a basic vinaigrette (I like half and half acid to oil although it is more standard to have three-fourths oil to one-fourth acid) I just like it a little more tart. I swap out the vinegars but usually use lemon juice, cider vinegar, white wine vinegar, or sherry vinegar. I play with the herbs depending on what the dressing is going on, and I love making a green goddess type of dressing using ripe avocados, parsley, chives, other herbs from the garden if available, olive oil, some vinegar and if I want it creamier, I add some yogurt. Have fun!

        Like

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