Carrot-Ginger Dressing
Carrot-Ginger Dressing
Erin McDowell

You know the dressing that comes on your salad at Japanese restaurants? That addictive, tangy-sweet, orange-hued concoction? Well, with this recipe, there’s no need to take a trip to your local Japanese spot for a fix. The dressing requires only a few ingredients and comes together in 15 minutes tops. Then all you need to do is prep a salad (a bed of romaine or spinach will do) and get dressing.

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2 cups

2 large carrots, peeled and chopped

1 tablespoon grated ginger

5 scallions, white parts only, chopped

¾ cup peanut oil (or other neutral oil)

½ cup seasoned rice vinegar

2 tablespoons soy sauce

Pinch of sugar


1. In the bowl of a food processor, process the carrots, ginger and scallions until coarsely shredded.

2. Add the oil, rice vinegar, soy sauce, sugar and salt. Process until the ingredients are fully incorporated and relatively smooth. Transfer the dressing to a lidded container and store in the refrigerator for up to a week.

782 calories

81g fat

12g carbs

3g protein

5g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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