Easy Carrot Ginger Dressing
- PREP 15min
- TOTAL 15min
This carrot ginger dressing is delicious with just about any leafy green, roasted veggies, grilled meats, and seafood. I especially love it with iceberg lettuce, sliced green onion, and radish.
You Will Need
3-inch piece (55g) fresh ginger root, 1/3 cup chopped
1 cup (140g) chopped carrots, 3 small carrots
Half of a small shallot
1 small garlic clove
6 tablespoons (85ml) rice wine vinegar
1/2 teaspoon Dijon mustard
2 tablespoons honey
1/2 teaspoon fine sea salt
1/2 cup (118ml) avocado oil
Directions
Scrub ginger of dirt and peel (leaving a little skin in the crevices is okay).
Chop the ginger, carrots, and shallot into 1/2-inch pieces, then add to a blender.
Add the garlic, rice wine vinegar, mustard, honey, and salt to the blender and puree. It will not puree to be smooth, but it will once you add the oil.
Add the oil and blend on high until smooth.
Taste and adjust with salt and more honey.
Store in an airtight container or jar in the fridge for up to 1 week.
Adam and Joanne's Tips
- Raw ginger: If you are sensitive to raw ginger (it tastes pretty spicy), consider using a bit less in your dressing.
- Honey: Substitute maple syrup. You may need more sweetener depending on how spicy and hot your ginger tastes. Taste and adjust as needed.
- The nutrition facts provided below are estimates.