Carrot Ginger Dressing

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Cookie + Kate

Total Time

10 minutes

Prep Time

10 mins

Rating

(146)

Ingredients

1 1/3 cups

⅓ cup extra-virgin olive oil
⅓ cup rice vinegar
2 large carrots, peeled and roughly chopped (about ⅔ cup)
2 tablespoons peeled and roughly chopped fresh ginger
2 tablespoons lime juice
1 tablespoon plus 1 teaspoon honey
1 ½ teaspoons toasted sesame oil
¼ teaspoon salt, more to taste

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Preparation

Inline ingredients (beta)

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Step 1

In a blender, combine all of the salad dressing ingredients as listed. Bend until completely smooth. Taste, and add additional salt if the dressing doesn’t make your eyes light up. If it’s too sour (it should have some zing to it), blend in a bit more honey.

Step 2

Serve over greens and any other ingredients you’d like (I offered a few more suggestions in the post). Recipe keeps well in the refrigerator, covered, for 1 to 2 weeks.

Chef’s notes

Make it vegan:

Substitute maple syrup or agave nectar for the honey.

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Ingredients

Seasonal Recipes

Skill Level

other

Carrot Ginger Dressing

Ingredients

Preparation

Step 1

Step 2

Chef’s notes

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