japanese carrot ginger salad dressing
This carrot ginger dressing is super creamy, bright, and refreshing! Use it on salads, over grain bowls, or even use it as a dipping sauce!
Ingredients
- 2 medium carrots, peeled & cut into chunks
- 1 inch fresh ginger, peeled (about 2 tbsp grated)
- 2 tsp honey or maple syrup
- 2 tsp sesame oil
- 3-4 tbsp rice vinegar
- 2 tbsp avocado oil
- 2 tbsp plain unsweetened greek or coconut yogurt *or more avocado oil. The plain yogurt simply makes it a little more creamy!
- 1-2 tbsp white miso
- salt, to taste
- water, if/as needed
Instructions
Dressing
- Add all of the ingredients to a blender (raw carrots or roasted carrots), without the water. Blend a minute or so until completely smooth.
- Then add the water, as needed, until you reach the desired consistency. Taste & adjust as needed (more miso, honey, etc)
- Store in an air-tight container in the fridge for up to a week!
- Separation is natural - just shake it up well before use!
Video
Notes
Note: You can roast the carrots prior to making the dressing for a smoother, creamier outcome. However, this recipe also works just using raw carrots (I make it with raw!)
Roasting carrots:
Chop the carrots into 1/2-inch chunks, toss them with avocado oil, & then roast in the oven at 425°F for 20 minutes, until the carrots are tender. Then add to blender with remaining ingredients.