I love dressings and refuse to compromise flavor. Over the years I’ve developed oil-free dressings that are rich and satisfying. Traditional carrot ginger dressings served in many Asian restaurants tend to be heavy on oil and sugar, so I set out to create a fresh, oil-free version that keeps the bright flavor without the excess fat.
Carrots bring natural sweetness and body, while fresh ginger contributes a warm, slightly peppery bite. When balanced with miso, vinegars, and a touch of maple syrup, they combine into a tangy, slightly sweet dressing that works beautifully on salads or as a vegetable dip.
What ingredients are needed for carrot ginger dressing?
Using the right ingredients is important, and so is the prep. Carrots and fresh ginger are firm, so chop them into small pieces before blending to get a smooth texture. A high-speed blender makes the dressing silky; if you don’t have one, cook the carrots and ginger until tender before blending.
Carrot ginger dressing ingredients:
- Carrots
- Ginger
- White miso paste
- Apple cider vinegar
- Rice vinegar
- Maple syrup
- Water
- Salt
- Pepper
- Sesame seeds (optional)
What salads go well with carrot ginger dressing?
This dressing shines on Asian-style salads, but it’s versatile enough to be used on greens, grain bowls, grilled vegetables, or as a dip for raw vegetables. Here are some ideas where it pairs especially well:
- Vegan poke bowls
- Asian-style coleslaw
- Grilled Asian sesame tofu with vegetable slaw
- Kale Asian pasta salad
- Sweet potato cakes
- Grilled vegetable kabobs
- Tofu Banh Mi or tofu sandwiches
- Tofu skewers, grilled tofu, or tofu tacos
Recipe
Carrot Ginger Dressing
10 mins
10 mins
Sauces, Dips & Dressings
Asian-inspired
6 servings
23 kcal
Equipment
- High-speed blender (recommended) or a regular blender
- Knife and cutting board
- Peeler (for carrots)
Ingredients
- 2 large carrots, peeled and diced
- 2 tablespoons fresh ginger, diced
- 2 teaspoons white miso paste
- 3 tablespoons apple cider vinegar
- 3 tablespoons rice vinegar
- 2 teaspoons maple syrup
- 1/3 cup water
- Salt and pepper to taste
- Sesame seeds, optional
Instructions
- Place the diced carrots, diced ginger, white miso, apple cider vinegar, rice vinegar, maple syrup, water, salt, and pepper into a blender.
- Blend on high speed until completely smooth, scraping down the sides as needed. If the mixture is too thick, add a splash more water to reach your desired consistency.
- Taste and adjust seasoning—add more vinegar for brightness, a touch more maple syrup for sweetness, or a pinch more salt if needed.
- Transfer the dressing to a jar and refrigerate until chilled. It will thicken slightly when cold; stir or shake before using.
- If you don’t have a high-speed blender: simmer the carrots and ginger in a small pot of water until they are tender and can be pierced easily with a fork. Drain and cool completely, then blend with the remaining ingredients until smooth.
Notes
This dressing pairs especially well with mixed greens, shredded cabbage slaws, grain bowls, and grilled or roasted vegetables. It also makes a tasty dip for raw vegetables or steamed edamame. Store in an airtight container in the refrigerator for up to 5–7 days. Shake or whisk briskly before serving. Garnish with sesame seeds if desired.