rewrite this title Carrot Ginger Dressing Recipe

Our family goes through a lot of salads during the spring and summer months. It’s a great way to use random garden veggies and get more nutrition in. If you’re tired of the typical vinaigrette and ranch dressing, then try this sesame ginger dressing on your next salad.

You’ll often see a version of this at Japanese restaurants. Japanese ginger dressing basically has the same ingredients as my recipe, but with added soy sauce or miso. 

Carrot Ginger Salad Dressing

I’ve eaten plenty of carrots in my salad before, but actually putting them in the salad dressing wasn’t something I tried until more recently. It adds thickness and flavor in a different way. This dressing tastes fresh and bright thanks to the carrots and lime juice. The fresh ginger adds a bit of spice, the vinegar adds tang, the oil smooths it all together, and the honey adds a touch of sweetness.

Some recipes call for just olive oil or vegetable oil, but I opted to add some toasted sesame oil here. It has a more pronounced, rich, nutty flavor that combines well with the other Asian flavors of the dressing. 

More Than Just a Tasty Topping

This ginger salad dressing is more than just a great way to eat salad. Here are some of the health benefits you’ll get from the ingredients.

Carrots – Rich in beta-carotene, the precursor to vitamin A, fiber, potassium, and antioxidants. They also help flush excess estrogen for hormone balance and may balance candida overgrowth. 

Ginger – Reduces inflammation, eases nausea, improves digestion, and so much more. Adding ginger not only adds flavor, but helps the body better absorb the other dressing and salad nutrients. 

Lime juice – Nice and tangy, lime juice features vitamin C and small amounts of other minerals, like potassium and magnesium

Olive oil – Real olive oil is thick, dark, and flavorful. It adds healthy fats for hormone support and a healthy brain boost. 

Sesame oil – High in antioxidants and anti-inflammatory compounds. It does have some Omega-6 oils which are balanced out with the Omega-3 fatty acids from the olive oil. 

Rice vinegar – I usually use apple cider vinegar in recipes, but rice vinegar has a different flavor profile that goes well in ginger dressing. It’s naturally fermented and may help with immunity, blood pressure regulation, and detox. 

How to Use Carrot Ginger Salad Dressing

You can use this on any salad, but it’s typically served over roughly chopped iceberg lettuce and carrot strands. It also tastes surprisingly good on meat and fish. Try it on roasted veggies or as a dipping sauce for spring rolls. It also tastes really good on salad with some miso marinated eggs!

Here are some more salad recipes to pair your new ginger dressing with:

Tips For Making Ginger Dressing

This dressing is very forgiving. Add more ginger for extra kick or more honey if you prefer it sweeter. If your blender isn’t high-powered, chop the carrots and ginger smaller for a smoother result. I’ll taste it after its blended and usually add a little more salt to taste.

If you have any leftovers then store them in an airtight container in the fridge for up to a week. Some people recommend a max of four days, but we’ve always eaten it pretty quickly. 

And here’s how to make it!

Other Salad Dressing Recipes

Here are some more salad dressing recipes to add to your rotation. I like to keep a few jars of homemade dressing in the fridge to grab as needed during the week. They’re easy to whip up and whole food nutrition!

What are some of your favorite ingredients to use in salads? Leave a comment and let us know!