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GINGER CARROT SALAD DRESSING

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This is a wonderfully vibrant and flavourful salad dressing. Not sure where the initial inspiration came from, but it has been made and modified many times over the years and the following recipe is one of my favourites. It works well on just about any salad greens, coleslaw, or even drizzled over roasted vegetables.

Ginger has a fresh, fragrant & slightly peppery taste.  It is well-recognized as having anti-nausea, analgesic & pro-digestive benefits.  Research also suggests that consumption of ginger can boost immunity & reduce the risk of diabetes, stroke & heart disease.

Carrots are rich in fibre, minerals, and vitamins including A, C and K, as well as beta-carotene and other disease-fighting phytonutrients.

Ingredients :

  • 1/4 cup or more grated carrot, adjusted to taste

  • 3 Tbsp freshly-squeezed orange juice

  • 1 Tbsp finely chopped shallots

  • 1 Tbsp avocado or extra-virgin olive oil

  • 1 Tbsp sherry vinegar

  • 1 Tbsp minced fresh ginger

  • 1/2 tsp sea salt, or more to taste

  • 1/8 tsp black pepper, or more to taste

  • couple drops sugar-free monk fruit liquid sweetener, 1 tsp raw honey, or sweetener of choice, adjusted to taste (optional)

Directions:

  1. Put 1/4 cup grated carrot, orange juice, shallot, oil, vinegar, ginger, salt, and pepper in a mini blender or food processor and blend well. Add sweetener as desired.

  2. Adjust carrot, sweetener, and seasoning to taste.

Leftover dressing can be stored in an airtight container in the fridge for up to one week.

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This recipe was originally published on September 15, 2019. It was updated May 23, 2025.