5 from 20 votes
Carrot Ginger Dressing
Carrot Ginger Dressing blends fresh carrot, onion, and ginger with rice vinegar, maple syrup, and sesame oil for a bright, balanced vinaigrette. Its creamy texture and mild sweetness complement salads, bowls, or as a sauce. This versatile dressing can be made oil-free by substituting ingredients, serving as a flavorful, fresh condiment.
Prep Time
10 mins
Total Time
10 mins
Servings:
4
(2-Tbsp servings)
Calories:
83 kcal
Course:
Condiments
Cuisine:
Japanese, Vegan
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 (2-Tbsp servings)
Amount Per Serving
Calories 83
% 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.