Kitchen notes · a little help before you start
The Best Carrot Ginger Dressing I've Tasted
The Best Carrot Ginger Dressing I've Tasted is made with carrots, ginger, and shallot.
- Prep
- 10 min
- Total
- 10 min
- Original yield
- Serves 10
- Ingredients
- 9 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Sides
- Cuisine
- Japanese · Asian
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
- Dish type
- Salads
A few quick notes
1. Follow the blending step
Prepare the blending equipment before that stage of the recipe.
Get to know the ingredients
medium carrots (, peeled and cut into chunks)
In the method: In a high-speed blender, combine the carrots, ginger, shallot, vinegar, honey, toasted sesame oil, olive oil, water, and salt.
fresh ginger
In the method: In a high-speed blender, combine the carrots, ginger, shallot, vinegar, honey, toasted sesame oil, olive oil, water, and salt.
small shallot (, cut into chunks)
In the method: In a high-speed blender, combine the carrots, ginger, shallot, vinegar, honey, toasted sesame oil, olive oil, water, and salt.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 10. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 2 medium carrots (, peeled and cut into chunks)Ingredient note
Source: 2 inches fresh gingerIngredient note
Source: 1 small shallot (, cut into chunks)Ingredient note
Source: ¼ cup apple cider vinegarIngredient note
Source: 2 tablespoons honeyIngredient note
Source: 1 teaspoon toasted sesame oilIngredient note
Source: ⅓ cup extra-virgin olive oilIngredient note
Source: ¼ cup waterIngredient note
Source: ½ teaspoon salt
How to make it
0 of 2 steps completeMake room for The Best Carrot Ginger Dressing I've Tasted
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
It's ready to serve right away over your favorite salad greens.
A few questions you might have
What should I prepare first?
Set out the blender. Start with this step: In a high-speed blender, combine the carrots, ginger, shallot, vinegar, honey, toasted sesame oil, olive oil, water, and salt.
Which preparation step should I plan for?
Prepare the blending equipment before that stage of the recipe.
What happens at the end?
It's ready to serve right away over your favorite salad greens.
How do I plan the ingredient amounts?
This version serves 10. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Additional recipe notes
Nutrition information is for approximately 2 tablespoons of salad dressing, but this may vary based on the size of the carrots you use each time. This is automatically calculated using an online ingredient database, so it’s just an estimate, not a guarantee.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: detoxinista.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
