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–+ servings
Carrot Ginger Salad Dressing

Zesty Carrot Ginger Salad Dressing for a Fresh Taste Boost

This Carrot Ginger Salad Dressing is a creamy, vegan, and healthy alternative that brings vibrant flavors to your salads.
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Prep Time 10 minutes
Cook Time 25 minutes
Chilling Time 10 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salad
Cuisine: Vegan
Calories: 80
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dressing
  • 2 large Chopped Carrots Provides natural sweetness and vibrant color.
  • ⅔ cup Water Adjusts dressing consistency; substitute with vegetable broth for flavor.
  • 2 tablespoons Extra-Virgin Olive Oil Adds richness and creamy texture; avocado oil works as an alternative.
  • 2 tablespoons Rice Vinegar Offers essential acidity; apple cider or white wine vinegar are substitutes.
  • 1 tablespoon Fresh Ginger Infuses the dressing with refreshing spice; use ground ginger if needed.
  • 1 teaspoon Sea Salt Enhances overall flavor; adjust based on personal preference.

Equipment

  • Blender
  • baking sheet
  • parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Chop your large carrots into 1/2-inch chunks, toss in a tablespoon of extra-virgin olive oil, and spread them on the baking sheet. Roast for 20-25 minutes until tender.
  3. Once roasted, allow the carrots to cool slightly, then transfer them to a blender along with water, olive oil, rice vinegar, ginger, and salt. Blend until smooth.
  4. If the dressing is too thick, gradually add up to ⅓ cup more water until the desired consistency is achieved.
  5. Transfer the dressing to an airtight container and refrigerate until ready to serve.

Nutrition

Serving: 2tablespoonsCalories: 80kcalCarbohydrates: 6gFat: 7gSaturated Fat: 1gMonounsaturated Fat: 6gSodium: 150mgPotassium: 90mgFiber: 1gSugar: 3gVitamin A: 500IUVitamin C: 2mgCalcium: 10mgIron: 0.5mg

Notes

This dressing is meal prep friendly and can be stored in the fridge for up to one week.

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