Creamy Carrot Ginger Salad Dressing

_{This Creamy Carrot Ginger salad dressing tastes remarkably fresh and light. No cooking is needed; all is made in the blender. Sweetened with honey and pineapple juice.} 

Creamy Carrot Ginger Salad Dressing

Prep Time: 5 Minutes Cook Time: 0 Minutes Total Time: 5 Minutes Servings: 1 3/4 Cups

There are many 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 on a salad that I adore from Corelife Eatery. 

I am not sure of the secret ingredients of this recipe, but I 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. Luckily, every item served at Corelife Eatery is free of gluten and dairy. 

And the food is delish. 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.

Why You Will Love This Carrot Ginger Dressing

It’s easy to whip up in a blender—my Ninja blender it churns right through the carrots and ginger, and I suspect that other blenders are up for the job, too.

Fresh ingredients – This takes the cake tight here. Using fresh ingredients (simple ones at that) makes the most delicious salad dressing. It’s fresh and crisp at the same time.

Ingredients Needed

Please note that a full list of ingredients and a printable version of this recipe is available below. This recipe makes 1 3/4 cups. The serving size is 2 tablespoons. You will be making about 14 servings.

• Carrots – You can use whole or baby carrots. Whatever you have on hand. Because we need to pulverize the carrots, you will need to use your blender.
• Garlic – Fresh garlic is best. It brings depth and flavor.
• Fresh ginger root – OHHHHH, fresh is best here. It brings a refreshing flavor. If crispiness were a flavor, ginger root would add to that. Tip: Store washed and peeled fresh ginger in the freezer so you always have some on hand!
• Extra-virgin olive oil and rice vinegar – the base of the recipe. Yes, it is an oil and vinegar dressing.
• Pineapple juice and honey – Instead of sweetening this dressing with agave, I use honey and pineapple juice. These items are more of a staple in my home.
• Sesame seed oil – You can’t skip this. Even though we are already using an oil, this sesame seed oil brings in a different nutty flavor to the dressing.
• Seasonings – Of course, you will need to salt to taste.

How to Make Carrot Ginger Dressing

STEP ONE: Simply add fresh carrots, ginger root, garlic, pineapple juice, honey, olive oil, sesame oil, and Rice Vinegar to a blender with a pinch of salt.

STEP TWO: Blend on high until the dressing is smooth and creamy. Double-check to make sure that you have no chunks of carrot left.

STEP THREE: Refrigerate after making and after 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 as long as store-purchased. Place in an airtight container. Then refrigerate for up to two weeks.

Don’t forget to shake this dressing before every use. The ingredients will seperate.

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