Name: Carrot Ginger Dressing
Prep time: 5 min
Total time: 5 min
Cuisine: Paleo
Ingredients: 2 cups carrots peeled and chopped (about 7 ounces); 2 Tablespoons peeled and roughly chopped fresh ginger; ⅓ cup rice vinegar; 2 tablespoons lime juice; 3 Tablespoons gluten free tamari; 1 tablespoon coconut sugar or maple syrup (leave out for Whole30); ¼ teaspoon sea salt; 3/4 cup extra-virgin olive oil

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This bright and flavorful dressing is like sunshine in a bowl. Made with fresh carrots, ginger, rice vinegar, lime juice, tamari, a bit of coconut sugar and olive oil. This sweet and tangy dressing is delicious on crunchy greens, your favorite grain bowls, or as a dip for raw or roasted vegetables!

Carrot Ginger Dressing in a jar with a plate of salad and dressing next to it

This carrot ginger dressing recipe is so delicious you’ll want to eat it with a spoon.

It’s deliciously sweet from the carrots, with a slight kick from the ginger and a little tangy from the rice vinegar and lime juice. It’s easy to make with only

Carrot Ginger Dressing in a jar with a spoon showing the dressing

Ingredients to Make This Carrot Ginger Dressing

This beautiful sunshine dressing is fresh and light with the perfect mix of tangy and sweet. It’s easy to make in a blender and you only need 8 ingredients. This what you’ll need:

Carrots – Lots of fresh sweet carrots. Loose carrots are sweeter than the bagged ones.
Ginger – Gives the dressing a warm, zingy taste. Ginger is very beneficial for your digestion. Coarsely chop the ginger to get the right amount, don’t grate it.
Rice Vinegar – This give the dressing just the right amount tartness to balance the sweetness.
Lime Juice – Added for bright citrusy flavor.
Extra-Virgin Olive Oil – It gives the dressing body and richness.
Coconut Sugar – Just a little to naturally sweeten the dressing. Leave out for Whole30.
Gluten Free Tamari – It add a deep, rich umami flavor.
Sea Salt – For balance and flavor.

How to Make the Dressing

You need a blender to make this dressing.

Add all the ingredients, and half the olive to the blender. Blend until the texture is smooth.
While keeping the blender on, slowly add the rest of the oil so that it emulsifies (blends) with the other ingredients. This will help prevent the dressing from separating when storing.
Taste to adjust salt and sweet if necessary.

Carrot Ginger Dressing unblended ingredients in a blender

Carrot Ginger Dressing in a blender blended

Serving

This fresh light dressing is versatile and can be use on lots of different recipe.

It’s fabulous dressing on crunch lettuce like romaine or a crunchy blend if available.
Drizzle it on quinoa vegetable salad or grain bowl.
The sweetness of the dressing is good with a kale or broccoli salad.
Pour it over roasted or steamed vegetables.
Good on a stir fry or noodle dish.
Use it as a dip for crudités
Tastes great on grilled or roasted salmon or chicken.

Carrot Ginger Dressing a plate of crunchy lettuce with dressing

Storing

The recipe makes about 2 cups enough for a large salad, quinoa salad or grain bowl. If you have any leftover store in a glass jar in the refrigerator for up to 1 week. If the dressing separates, mix it before using.

Carrot Ginger Dressing on a plate of salad with jar behind it

If you like this recipe you may also enjoy these other delicious dressings:

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