You should be making carrot ginger salad dressing. Period. This dressing is so addictive you’ll be rooting around in the fridge to find things to put it on. Or just licking the spoon right out of the jar (not that I’ve done that or anything). Carrot Ginger dressing makes eating salad actually worthwhile. It’s intensely tangy, a little sweet, a little sour, and a lot of umami.
You can serve this dressing on a tossed salad, or you can serve it dip style with a platter of veggies, grilled chicken, fish, etc. I love it with crispy tofu, warm edamame, and crunchy lettuce. Pulse everything in a food processor until everything is blended into a thick, gorgeously bright orange dressing and serve! Keeps well in the fridge for about a week (you won’t have any of this left for a week, guaranteed).Print
- 2 carrots, peeled and chopped into pieces
- juice from 1/2 lime
- 1/4 cup rice vinegar
- 1/4 cup sesame oil
- 1/4 cup neutral oil (vegetable, canola, sunflower seed, avocado, WHATEVS)
- 3 tbs white miso
- 2 tbs minced ginger (I pretty much don’t measure this I just peel about a 1″ hunk of ginger and chop it up)
- 1 small shallot, peeled and cut into quarters
- 1/4 tsp salt
- In a food processor, pulse the carrots and shallot until the carrots are finely minced.
- Add the remaining ingredients and blend for a good 30 seconds.