This Creamy Carrot Ginger salad dressing tastes remarkably fresh and light. No cooking needed, all made in the blender. Sweetened with honey and pineapple juice.
Creamy Carrot Ginger Salad Dressing
There are so many different variations to making a Creamy Carrot Ginger Salad Dressing. I have seen anywhere from Japanese to cooked versions. This is one that I drummed up based off a salad that I absolutely adore from Corelife Eatery.
I actually am not sure of their secret ingredients to this recipes but have asked a few questions while my salad is being prepared. You see, I have a hard time digesting anything that contains dairy or gluten. Lucky, every item served at Corelife Eatery is free of gluten and dairy.
I sound like I am writing a full-on post advertising them, but trust me, I have no affiliation with them other than I just love that restaurant.
This Creamy Carrot Ginger Salad is the jam. Instead of sweetening this dressing with agave, I use honey and pineapple juice. These items are more of a staple in my home. Makes more sense in using instead of running out to the store and purchasing and item I will only use for this recipe.
My CopyCat Recipe
After a little experimentation, I’m happy to say that I have successfully come up with a similar copycat recipe! Not only does this Carrot Ginger Dressing taste identical to the one served at a restaurant, but it’s so dang easy to make. Simply add some Fresh Carrots, Ginger root, garlic, pineapple juice, honey, olive oil, Sesame oil, and Rice Vinegar to a blender with a pinch of Salt and viola.
I personally like to refrigerate this dressing before using.
Storing Your Salad Dressing
This recipe contains no artificial ingredients or preservatives. For that reason alone, this creamy carrot ginger salad dressing will not last a long as store purchased.
Place in an airtight container. Then refrigerate for up to two weeks. Due to the oil and water-based ingredients in this recipe, you will need to shake or mix before using.
This is a small batch recipe. This recipe make 1 3/4 cups. The serving size is 2 tablespoons. You will be making about 14 servings. Typically only lasts less than a week in my house.
Carrot Ginger Salad Dressing
To make pull out your blender. I personally love my Oster Blender. This guy blends everything up in the dressing to a creamy texture.
This is not a thick dressing like the Japenese version. It is creamy and light.
- carrots (my baby carrots measure about 1 cup)
- 1 glove garlic
- 1/3 cup extra-virgin olive oil
- 1 tbsp honey
- 1/3 cup rice vinegar
- 1/2 cup pineapple juice
- 1 1/2 tsp sesame seed oil
- 1 tbsp rough-cut grated ginger root
- salt to taste
- Take all ingredients above and place in a blender
- Blend until completely smooth and there are no notable chunks
- Place in an air-tight container.
- Use immediately or refrigerate until ready to use
Can be stored in an air-tight container for up to two weeks in the refrigerator.