Carrot Ginger Dressing
User Reviews
5
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Prep Time
10 mins
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Total Time
10 mins
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Servings
4 (2-Tbsp servings)
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Calories
83 kcal
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Course
Condiments
Carrot Ginger Dressing
Description
The Carrot Ginger Dressing combines fresh carrot, minced white onion, and peeled ginger blended with rice vinegar, maple syrup, toasted sesame oil, coconut aminos, avocado oil, and water to create a smooth, flavorful dressing. The dressing balances sweet, tangy, savory, and nutty elements, making it suitable for salads or bowls. It can be adjusted for flavor by adding more coconut aminos for saltiness, vinegar for acidity, or maple syrup for sweetness.
The recipe suggests doubling or tripling quantities for larger batches. The dressing is best stored in an airtight container in the refrigerator for up to one week and is not recommended for freezing. Oil-free variations replace sesame and avocado oils with tahini and additional water for a different but still tasty outcome.
Serving suggestions include drizzling over chopped kale and red cabbage tossed with sesame seeds or using as a sauce for grain or vegetable bowls.
The recipe yields approximately half a cup of dressing.
Ingredients
DRESSING
- 1/2 cup carrot ~1 large carrot, peeled, roughly chopped
- 1 Tbsp onion white, minced
- 3/4 inch piece ginger fresh, peeled
- 2 Tbsp rice vinegar (or apple cider vinegar)
- 1 tsp maple syrup
- 1/2 tsp sesame oil see notes for oil-free, toasted
- 1 Tbsp coconut aminos
- 2 Tbsp avocado oil (see notes for oil-free)
- 2 Tbsp water
FOR SERVING optional
- kale finely chopped
- red cabbage finely chopped
- sesame seeds
Instructions
- To a small blender (NOTE: Double or triple the recipe if using a large blender), add all ingredients (carrot, onion, ginger, rice vinegar, maple syrup, toasted sesame oil, coconut aminos, avocado oil, and water). See notes for oil-free options.
- Taste and adjust as needed, adding more coconut aminos for depth of flavor/saltiness, rice vinegar for acidity, or maple syrup for sweetness.
- Optionally, serve on a simple side salad of chopped kale, red cabbage, and sesame seeds. It’s also delicious as a sauce for bowls.
- Store leftovers in an airtight container in the refrigerator for up to 1 week. Not freezer friendly.
Notes
- To make oil-free dressing, replace toasted sesame oil with 1 tablespoon tahini and substitute avocado oil with additional water.
- Store leftover dressing in an airtight container in the refrigerator for up to 1 week; not suitable for freezing.
- Adjust flavor by varying quantities of coconut aminos, rice vinegar, and maple syrup as desired.
- The given recipe makes about 1/2 cup of dressing; scale as needed for larger servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4(2-Tbsp servings)
Amount Per Serving
Calories 83 kcal
% Daily Value*
| Serving | 1two-tablespoon serving | |
| Calories | 83 | 4% |
| Carbohydrates | 4.3g | 1% |
| Protein | 0.2g | 0% |
| Fat | 7.4g | 11% |
| Saturated Fat | 0.9g | 5% |
| Polyunsaturated Fat | 0.9g | 5% |
| Monounsaturated Fat | 4.8g | 24% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 81mg | 3% |
| Potassium | 89mg | 2% |
| Fiber | 0.6g | 2% |
| Sugar | 2.8g | 6% |
| Vitamin A | 3235IU | 65% |
| Vitamin C | 1.6mg | 2% |
| Calcium | 9mg | 1% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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