Carrot Ginger Salad Dressing
A delicious, fresh dressing recipe like you'd find at Japanese restaurants. Great on a variety of salads or even as a dip for spring rolls.
Servings: 8 servings
Calories: 105kcal
Equipment
Ingredients
- ⅓ cup extra-virgin olive oil
- ⅓ cup rice vinegar
- ⅔ cup carrots (peeled and roughly chopped, about 2 large carrots)
- 2 TBSP fresh ginger (peeled and roughly chopped)
- 2 TBSP lime juice
- 4 tsp honey
- 1½ tsp toasted sesame oil
- ¼ tsp salt (plus more to taste)
Instructions
- Add all dressing ingredients to a high-speed blender and blend on high until smooth and creamy. The carrots should fully break down.
- Add more salt if needed. If it tastes too tangy, add a little more honey to balance.
- Store in a glass jar in the fridge for up to a week.
Notes
Toss with fresh greens and your favorite toppings, or use as a dip or marinade.
Nutrition
Serving: 2TBSP | Calories: 105kcal | Carbohydrates: 5g | Protein: 0.2g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 81mg | Potassium: 48mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 1784IU | Vitamin C: 2mg | Calcium: 5mg | Iron: 0.1mg