Creamy Carrot Ginger Salad Dressing

Estimated reading time: 5 minutes

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

Creamy Carrot Ginger Salad Dressing

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

I actually am not sure of the secret ingredients to this recipe 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. 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. 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, an item I will only use for this recipe. 

Ingredients Needed to Make

• 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

How to Make Carrot Ginger Salad Dressing Recipe

Please note you will need a blender to make this salad dressing or a food processor.

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.

It’s bright and zingy and fresh, and I want to drizzle it on everything. Homemade dressings always taste a million times better than store-bought.

I know you would agree. That zing… well, that’s from the rice vinegar and fresh ginger!

I personally like to refrigerate this dressing before using it. 

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. 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 makes 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. 

What to Serve With This Carrot Ginger Salad Dressing

Serving this salad dressing (in my opinion) is best over a mixture of greens, with shredded carrots, raw broccoli, sunflower seeds, and a few cubes of roasted tofu.

I love this as a meal in itself.

But this salad can go well with a variety of fish. One of my favorite sides is a hasselback sweet potato.

Carrot Ginger Salad Dressing Recipe

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 Japanese version. It is creamy and light.

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If you made this recipe, please leave us a comment below. We love to hear that you tried a recipe featured on Inspiring Savings.

How did it turn out for you? What kind of salad did you make?

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Eating out is easy, and it usually tastes delicious, but it’s expensive. Making this meal at home will save you money. Add this recipe to your weekly meal plan.