This carrot ginger dressing is creamy, vibrant, bright, and refreshing! Toss it with salads, drizzle it over grain bowls, or use it as a dipping sauce.
I know it’s just a simple sauce, but this carrot ginger dressing is still one of my favorite recipes on Love & Lemons. It’s creamy, zingy, vibrant, and bright, with a slight sweetness from the carrots and bite from the ginger. It calls for 6 ingredients (including salt and water!), and it keeps in the fridge for up to a week.
I make a batch whenever I get the chance. This carrot ginger dressing is exactly what I want to drizzle over a grain bowl at lunchtime, toss with a side salad at dinner, or use as a dipping sauce for almost any savory snack. I’ve shared it a few times on the blog before, with this salad and this sushi roll, but I thought it was overdue for a post of its own. I hope you love it as much as I do!
Carrot Ginger Dressing Recipe Ingredients
You only need 6 ingredients to make this vibrant carrot ginger dressing:
- Carrots, of course! One large or two smaller carrots should cover it.
- Ginger – Tip: store washed and peeled fresh ginger in the freezer so you always have some on hand!
- Rice vinegar – It makes the dressing zingy and bright.
- Extra-virgin olive oil – It gives the dressing body and richness.
- Water – Use more or less depending on how thick you want the dressing to be. If I’m using it as a dipping sauce, I use less water. If I’m tossing it with a salad, I use more.
- And sea salt – To make all the flavors pop!
Find the complete recipe with measurements below.
How to Make Carrot Ginger Dressing
This carrot ginger dressing recipe is super simple to make! Here’s how it goes:
First, roast the carrots. Roasting the carrots concentrates their sweetness, and it helps the dressing blend into a super-smooth puree. Chop them into 1/2-inch chunks, toss them with olive oil, at roast at 425°F until the carrots are tender, about 20 minutes.
Then, blend! Add the chopped carrots and ginger to a blender along with the olive oil, vinegar, and salt. Pour in 2/3 cup water and blend until smooth. If you prefer a looser dressing, add up to 1/3 cup additional water and blend again. That’s it!
How to Use Carrot Ginger Dressing
This carrot ginger dressing is such a versatile sauce to keep on hand! Toss it with a simple green salad, or try it out in this kale salad recipe. It’s also fantastic on a grain bowl. Swap it in for the sauce in any of these grain bowl recipes:
- Best Buddha Bowl
- Tofu Broccoli Rice Bowls
- Veggie Power Bowl
- Macro Veggie Bowl
- Mango Ginger Rice Bowl
If you have any dressing leftover, try using it as a dipping sauce! It’s great with raw veggies like bell peppers and cucumbers as well as steamed, roasted, or air fried broccoli. I also love to serve it with homemade sushi rolls, like these savory shiitake ones or these marinated beet ones. Of course, if you want your at-home sushi night to be more like a meal at a Japanese restaurant, you can enjoy the sushi with tamari or soy sauce for dipping and toss the dressing with a salad on the side.
How do you like to use carrot ginger dressing? Let me know in the comments!
More Favorite Dressing Recipes
If you love this carrot ginger salad dressing, try one of these dressing recipes next:
- Sesame Ginger Dressing
- Tahini Dressing
- Cilantro Lime Dressing
- Green Goddess Dressing
- Chipotle Honey Vinaigrette
- Balsamic Vinaigrette
- Avocado Dressing
- Or any of these 15 Healthy Salad Dressing Recipes!
Carrot Ginger Dressing
- 1½ cups chopped carrots, 1 large or 2 small carrots
- ⅔ to 1 cup water
- ½ cup extra-virgin olive oil, more for drizzling
- ¼ cup rice vinegar
- 1 tablespoon chopped fresh ginger
- ½ teaspoon sea salt
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Toss the carrots with olive oil and spread evenly on the baking sheet. Roast for 20 to 25 minutes, or until the carrots are soft.
- Transfer the cooked carrots to a blender and add ⅔ cup water, the olive oil, vinegar, ginger, and salt. Blend the dressing until smooth. If the dressing is too thick, add up to ⅓ cup more water and blend again.
- Chill the dressing in the fridge until ready to use.