Here is a salad dressing recipe, inspired by Asian cuisine that will make your guests think you’re at a restaurant. Full of natural ingredients, this Carrot Ginger dressing is not only a healthy recipe but also bursting with flavor.
Whenever I’m out for Asian or Sushi food, the side salad is almost always topped with some sort of ginger dressing. It’s something I crave and look forward to when going out to eat. There is usually a hint of ginger, the texture of carrots to make it thick, but never a heavy creamy consistency which got me thinking it must be vinegar based. All these things led me to believe it should be a pretty healthy recipe. So here I am re-creating my own.
All natural is the name of the game here! Fresh ingredients that aren’t hard to find at the grocery store or your favorite produce market. Carrots are a great source of vitamins A, K and B6 as well as biotin.
This recipe is simple with three main veggie ingredients, carrots, ginger and onion. All are low on the price scale. The base is canola oil, rice vinegar and soy sauce. I highly recommend Braggs Liquid Aminos as a soy sauce replacement, but at a minimum, grab a low sodium option.
Do you need a food processor for this recipe?
Yes, this recipe does require a food processor to get the carrots to the right consistency. I started off with a Kitchen Aid Mini (3.5 cup) a couple years ago and it will do the trick without breaking the bank (about $35). Now I’ve graduated to the more serious Cuisinart. It’s amazing what these tools can do! This was the first time I used my Cuisinart and I was impressed at how quickly this recipe came together. It chopped and pureed carrot slices less than 30 seconds.
Tips for Carrot Ginger Dressing
When preparing the ginger root, you can use a spoon to scrape off the skin. I usually chop off some of the larger nubs. Also, let the food processor do its job and don’t pre-grate the ginger. I chop into thick slices (after peeling) and add directly to the processor.
Carrot Ginger Dressing Recipe
- 3 Large Carrots, peeled and chopped
- ¼ Cup Onion, roughly chopped
- 3 Tablespoons Ginger Root, peeled
- 1 Tablespoon Sugar or Honey
- ¾ Cup Canola Oil
- ¼ Cup Reduced Sodium Soy Sauce or Liquid Aminos
- ½ Cup Rice Vinegar
- In a food processor, add chopped carrots, onion and ginger. Turn on high for about 15 seconds or until pieces become fine. Add Sugar, Canola Oil, Soy Sauce and Rice Vinegar to mix. Mix on high for an additional 15-30 seconds. Scrape down ingredients that have moved to the top of the mixer with a spatula and mix again for a short time if needed. Serve immediately or refrigerate for later use. Will keep in the refrigerator for 5-7 days. Make sure to shake or stir well if using later.
Enjoy and let food be your energy!