Yes you read that right…this is the only Carrot Ginger Dressing Recipe you will ever need because it uses PRE-SHREDDED CARROTS! I used to peel and chop my carrots for this recipe and then one magical day…

I accidentally shredded too many carrots for a salad recipe one day and was struggling to figure out away to use them. And the rest is history!

This Carrot Ginger Dressing is just like the one you sheepishly ask for thirds of at the Japanese restaurant.

Why are you always bragging about this Carrot Ginger Dressing?

I don’t think you heard me the first time…it only takes FIVE MINUTES TO MAKE, instead of the 20 it used to take when it required peeling and chopping 1 lb. of carrots.

Do I need any special equipment to make this Carrot Ginger Dressing?

This dressing can either be made in the food processor or blender, but I typically use my immersion blender.

Can I use regular carrots instead of pre-shredded?

Of course! The original recipe was written for whole carrots. If you don’t want to use pre-shredded carrots, I recommend peeling, then chopping up the carrots into 1/2 inch pieces or smaller before blending so that you don’t burn out the motor on your equipment.

What should I put this Carrot Ginger Dressing on?

My favorite way to eat Carrot Ginger Dressing is on jasmine rice with steamed cabbage or seared bok choy, as an accompaniment to my Miso Glazed Salmon. The dressing is excellent on green salads, grain bowls, or cauliflower rice bowls. It is also a lovely accompaniment to steamed vegetables and broiled fish. And don’t forget the avocado! The savory sweetness of the dressing plays well with avocado’s richness. Best of all, the dressing is vegan and can be made gluten free by using tamari, not soy sauce.

The Only Carrot Ginger Dressing Recipe You Need

Recipe by thesal28_wp

Course: SALAD DRESSINGS

Servings

8

servings

As it turns out, your favorite salad dressing from the Japanese restaurant is super easy to make at home! No more feeling embarrassed about asking your server for seconds or thirds!

Ingredients

• 12 oz. bag of pre-shredded carrots OR 1 lb. carrots (about 6 medium), peeled and sliced into coins

• 2 inch piece ginger, peeled and cut into 1/2 inch chunks

• 3 garlic cloves, peeled

• 2 green onions, whites only, sliced into 1/4 inch pieces

• 1/2 cup seasoned rice wine vinegar

• 1/2 cup water

• 1 tbsp soy sauce (or tamari, if gluten-free)

• 1 tbsp toasted sesame oil

• 1/2 cup neutral flavored oil (such as grapeseed or avocado)

• Kosher salt

Directions

• Add half the carrots, ginger, garlic, green onion, rice wine vinegar, water and tamari/soy sauce to your blender carafe or food processor work bowl. Process until smooth. Add the remaining carrots and process until smooth. With the motor running, drizzle in the neutral flavored oil and toasted sesame oil. Season with Kosher Salt to taste. 

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