I’m slowly working my way through the veggie options at the sushi restaurant that opened near me. The other day, I ordered a side salad to accompany my sushi. I was intrigued by the dressing—carrot ginger. How had I not tasted carrot-ginger dressing? The dressing was a little more lumpy than smooth, but the flavor was amazing.
I added it to my list to recreate and I’ve enjoyed every rendition so far, but this final version is my favorite. 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.
It’s easy to whip up in a blender—my Vitamix (affiliate link) churns right through the carrots and ginger and I suspect that less expensive blenders are up for the job, too.
Since you’re going to the trouble of peeling and chopping veggies, and blenders require a certain level of volume to gain fracture, the full batch yields about 1 1/3 cups. It’s so good that I don’t think you’ll have trouble finishing it off within a week or two.
Make a side salad out of it with any combination of the ideas listed below. It’ll be the perfect accompaniment to main dishes with Asian flavors. The carrot-ginger combo might play nicely with many Indian entrées as well, although you might want to drop the sesame oil. It’s also great drizzled over cooked rice, tofu, steamed veggies, and so on.
Looking for more irresistible homemade salad dressings? Here are a few more for you:
- Basic Vinaigrette
- Fresh Mint Dressing
- Sunshine Salad Dressing (healthier honey-mustard)
- Creamy Tahini Dressing
- Green Goddess Dressing
Please let me know how you like this dressing in the comments! I’m always so eager to hear from you.
Carrot Ginger Dressing
- Author:
- Prep Time: 10 mins
- Total Time: 10 minutes
- Yield: 1 ⅓ cups 1x
- Category: Salad dressing
- Method: Blended
- Cuisine: Asian
This salad dressing tastes remarkably fresh, creamy and light. It would pair nicely with other recipes with Asian flavors. Recipe yields about 1 ⅓ cups salad dressing.
Ingredients
Dressing
- ⅓ cup extra-virgin olive oil
- ⅓ cup rice vinegar
- 2 large carrots, peeled and roughly chopped (about ⅔ cup)
- 2 tablespoons peeled and roughly chopped fresh ginger
- 2 tablespoons lime juice
- 1 tablespoon plus 1 teaspoon honey
- 1 ½ teaspoons toasted sesame oil
- ¼ teaspoon salt, more to taste
Suggested side salad components
- Fresh greens of choice
- Red onion
- Cucumber
- Carrot
- Cherry tomatoes
- Red cabbage
Instructions
- In a blender, combine all of the salad dressing ingredients as listed. Bend until completely smooth. Taste, and add additional salt if the dressing doesn’t make your eyes light up. If it’s too sour (it should have some zing to it), blend in a bit more honey.
- Serve over greens and any other ingredients you’d like (I offered a few more suggestions in the post). Recipe keeps well in the refrigerator, covered, for 1 to 2 weeks.
Notes
Make it vegan: Substitute maple syrup or agave nectar for the honey.
▸ Nutrition Information
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Gerlinde @Sunnycovechef
This looks delicious, I like the combination of flavors.
Kate
I hope you try it!
Libby
I make a carrot ginger soup that I love… it’s high time I allow myself those flavors throughout the spring and summer too! THANKS for this! I can’t wait to try it.
Kate
Definitely! This is such a great compliment for fresh vegetables, perfect for spring and summer.
Monica
Do you think you could use lightly steamed carrots to make them easier to blend? I have a handheld immersion blender.
Kate
I don’t see why not, Monica! You might find it more watery, since the carrots would absorb some of the moisture in the steam.
monica
hi kate! i’m super picky about sweetness in non-dessert food, especially salad dressings. sweet vegetables will always be weird to me :) is there a way to massively tone down the sweet on this? maybe take away the honey and add salt (or something salty)?
ReaderRita
Monica- I SO agree with you- especially at a time when so many people just consume sweetness without thinking, as sugar is in almost everything that’s premade! I make my own food because that’s the last thing I want!
I was wondering about taking out the honey (because carrots have enough natural sweetness) and the salt, so that I could add a bit of miso- which would add back a bit of salt and yummy umami (and probably a bit of natural sweetness from the rice).
Bonnie
Monica/Readerrita, I have made a recipe very similar to this and yes, I used miso – it was incredibly delicious, absolutely worked.. I did use honey, but only about half of what the recipe called for – it’s really just a matter of preference. I’m looking forward to making it to go along with Kate’s colorful chopped salad!
★★★★★
Kate
I’m glad the miso worked out so well, Bonnie! I’ll have to try that suggestion.
Kate
Hi Monica, I’m sorry for the delayed response. I don’t enjoy sweet dressings, like raspberry vinaigrette—yuck. This dressing is not sweet as written. The ginger, vinegar and lime juice give it quite a kick. I added the honey to balance out the flavors a bit, but you could try omitting or reducing it.
Jan Morrison
I made this with no sweeteners and found it still yummy, and in fact,sweet! I’m making it today for a different version of Kate’s recent broccoli salad.
Sara @ Last Night's Feast
This looks so fresh and perfect for a spring salad =)
Kate
Exactly!
Amber
Yum, can’t wait to try this great combo!
Kate
Let me know if you do, Amber!
Karly
Would this be good on noodles? I am so into organic ramen right now and I’m always looking for a new flavor combination to toss the noodles in.
Kate
Ooh, I think it’d be great on a cold noodle salad. Let me know if you try it!
Sorcha
A question as I like to play around with salad dressings – how do you make it keep up to 2 weeks? I assumed the carrot and ginger would spoil. Are there specific vinegar/fresh produce ratios you use? Many thankst
Kate
Hi Sorcha, dressings are generally best when used within 1 week just because the flavors lose their intensity over time. I don’t have an exact vinegar ratio that I go by to avoid spoilage but generally vinaigrettes call for 1 part vinegar to 3 parts olive oil. I would assume that 1 part vinegar would be enough to prevent the dressing from going bad for a while.
Meredith | Earth & Oven
I had the EXACT same experience last time I ordered sushi- utter surprise that this lumpy dressing contains so much flavour. Thanks for posting your creation! Can’t wait to try.
Kate
I hope you do!
Craig
can I make this in a food processor?
Kate
I don’t see why not, Craig! Report back on how it went.
SS
I tried to make this in my Magimix Food Processor and it was way too lumpy. I transferred the mixture to my high speed blender and it was silky and without lumps. I’d stick to a blender for the best result.
★★★★
Lis
Do you think this would keep well in the freezer? I LOVE this dressing at sushi restaurants and would love to make a big old stock of it to have around.
Kate
I think it would work fine, Lis! Let me know how it goes.
Marie
Re carrot and ginger dressing:
I think carrots have more nutrition if they are cooked rather than used raw. This could be done before pureeing this dressing to get the most out of the carrots. Plus stop the lumps and make it even creamier?What do you think?
★★★★
Kate
I haven’t tried it, Marie, but if you do, let me know! I’d love to hear how it goes.
Lisa | Garlic & Zest
How have you never had carrot ginger dressing before? It’s the best! I’ve always had it chunky like you describe, but it looks like the Vitamix handles it well!
Kate
Yes, the Vitamix makes it extra-creamy! And I have no idea how I haven’t tried to replicate this until now– but better late than never!
Mary
I made this for my salad tonight, SO GOOD! Will definitely add this to my salad dressing rotation.
Kate
Awesome!
Lydia A.
The ginger carrot salad is delicious. I made it tonight and tossed it on my garden arugula and red leaf lettuce that I just picked tonight from my vegetable harder. Magnificent! Lydia A.
Kate
Sounds super fresh and delicious, Lydia. Thanks!
Alison
Just made this for tonight’s salad. I want to eat it by the spoonful! It is so good! Thanks for the recipe.
Kate
You’re welcome, Alison!
Joanne
I’m pretty sure carrot-ginger dressing is one of the few dressings I could literally drink and not be sorry about it. SO GOOD. I’ve been searching for the perfect recipe and am so excited to try this!
Kate
I hope you do, Joanne! Lemme know how it goes. :)
Mel
I made this in the cuisinart, so it still had a little ‘texture’ but was still very good. I added a couple cloves of garlic, (because hey, I’m addicted to it) and a little water to thin it out some more. I would definitely make this again. It’s a really nice change from the ordinary.
★★★★★
Kate
Thanks, Mel! Your version sounds garlicky and delicious.
Valerie Allard
Made the carrot ginger dressing and served it with lightly seared ahi tuna. Delicious. Hope you come up with some tapas recipes from Spain. One in particular I am looking for is a salad we had in Madrid. It had pickled apples,brown mustard seed dressing, and pork pieces that were crispy served over greens. It was delicious.
★★★★★
Kate
That sounds delicious, Valerie! And tapas are a great suggestion– I’ve added them to my list of requests! Thanks.
Dana Chiu
Excellent dressing! If you want to emulate Japanese style dressing, then just add some white miso in place of the salt and add green onion! But it’s great as is. I give it a 5 star…but it won’t let me rate higher than 4
★★★
Kate
Thanks, Dana! I’ll have to try those swaps and see how I like it (it sounds delicious). And yes, I’ve gotten that comment a couple times today! I’ll look into it– thanks for the head’s up. :)
Metalmom
First off…congrats on the cookbook! What a feat (and eat?;).
Very glad to see this dressing. I’ve had it in Japanese restaurants too but haven’t had it for while, and am going to make it soon. I think it was mostly on iceberg lettuce. But it was still good.
Wouldn’t cooked carrots change the flavor slightly? They taste different/stronger to me than raw.
Kate
Thanks, Metalmom! I think the cooked carrots would give it a bit of a stronger, sweeter flavor as it will break down some of those natural sugars. Feel free to experiment!
Nancy Bazemore
This is better than eating ice cream! But blending in my old Waring, the finished product came out looking slightly curdled and perhaps a little thick. Maybe a reblend with a tad more oil would do it? Would love your thoughts. Your recipes are all so good. thank you!
★★★★★
Kate
So glad you like this, Nancy! I think some folks have tried to steam the carrots a bit before blending, and they’ve ended up with a smoother result. I think the oil, or maybe even a little more water, will thin it out for you, too.
Sherry
I made this dressing for my weekday lunch this week, salad, exactly like yours but I added a hard boiled egg. Really really yummy! I drag the butter lettuce all around the bowl to get the last of the dressing. The only thing, yours looks creamy and smooth, mine didn’t look like that. It’s lumpy, not with carrots, it’s smooth, but chunky, not pourable. I think I could add water to thin next time, but not sure why mine was different. But still really fantastic! I think I’m having salads next week too so I can have the other jar of dressing.
Kate
I’m so glad you love this so much, Sherry!
Preetha
The dressing was really yummy and even my 10 year old daughter asked for more and she wanted to take it to school for lunch today. Thank you so much for sharing, you have a really good collection of recipes.
★★★★★
Kate
Thank you, Preetha!
Marilyn
This dressing is delicious. Beautiful, fresh and so different from my usual homemade dressings. I’m going to make it again today and will try it with roasted vegetables.
★★★★★
Kate
Yum! That sounds so good, Marilyn.
Konna
Just made this and it is tasty! Did not add any sweetener since I am off added sugar but did cook the carrots for a few minutes. I think it will be a regular addition to the diet! Thanks!
Kate
Yes! Great idea– cooking the carrots a bit will help to break down those natural sugars in them. I’m so glad you enjoyed it!
Ms. Becky
I think I may have had a similar dressing at my local shushi place the other day. It was so delicious, I wanted to go back there and ask for the recipe. I’m pretty certain this is the dressing. Thanks for posting this, I’m going to try it and see if it’s the one I’m looking for.
Kate
I hope it is!
Kristy
Hi, I’m on a citrus restricted diet. Can you recommend anything in lieu of lime juice? Maybe pineapple?? Thanks so much.
Kate
Pineapple could work, and you could also try different types of vinegars for the acidity. Let me know how it goes!
Abby
absolutely love the carrot/ginger dressing! Thank you!
Kate
Perfect!
Diane
This dressing is awesome. I absolutely love it! The dressing tastes just like the one they serve in a Japanese restaurant. Your re-creation is perfect!
★★★★★
Kate
Thank you, Diane! That’s what I was aiming for. :)
Lora
I am used to the basic vinaigrette so I was curious about a dressing that needed puréed carrots. This is delicious and it was so easy. Thanks for a great recipe!
Kate
Thank you, Lora! So glad you enjoyed it.
Josie beckwith
Hi guys, I made this salad dressing over the weekend and loved it! Thank you
★★★★★
Kate
Thanks, Josie! I’m happy you loved the dressing.
Elizabeth J
This was really good! I thought my food processor would be better than my blender, but it didn’t get it all the way smooth. I guess I just need a Vitamix :)
★★★★★
Kate
I think this is an *excellent* reason to get a Vitamix! Regardless, I’m glad you liked the flavor!
Ann
Thanks, Kate, just made this and loved it ! Served it on your chopped salad, with halibut and rice, and it somehow had me dabbing dressing on them too.
It may wind up on tomorrow mornings oatmeal !
Kate
I’m so glad! It’s such a versatile dressing, I hope you find more things to pair it with!
Trish T
Delicious and pretty! Love the bright color! I made it for a potluck at work, serving with a veggie tray of mini peppers, sliced cucumbers, and jicama and celery sticks.
Kate
Yum! I might have to pick up some jicama today!
Pamela Donaldson
Hi Kate! I’m usually just a blog-stalker, I rarely ever comment. But I had to tell you I love your blog and I’ve pre-ordered your cookbook. Also, this dressing is addictive. I’ve been eating it on everything. Thanks for all the great recipes!
Kate
Thank you for the kind words, Pamela! I hope you love the book. :)
Sidney
So, so, SOOO good! Delicious, thank you!
Kate
Thanks, Sidney!
KAS
This looks so delicious! I just started an intense diet and all ingredients except rice wine vinegar are okay. Any suggestions on what I could use to substitute the rice wine vinegar? Thanks!
Kate
Hi KAS, I’d just use extra lime juice in its place!
TERRI
Yet again – another winner. I had shredded carrots and no Vitamix but microwaved the carrots for 2 minutes, added the rest of the ingredients and a quick whirl in my cuisinart —> amazing!
★★★★★
Kate
Great! I’m so glad that worked out, Terri.
Michelle
Kate!!! I can’t thank you enough for this recipe. For years I have been on the search for a dressing I can make at home that rivals my favorite sushi places dressing. I honestly think I’ve made every carrot dressing on the internet but never have I found success until today!! THIS IS IT!!!! I just made it and could literally drink it, it is that good. Gone are the credit charges for 11$ salads (sub par veggies but amazing dressing)!! Thank you so much!
Vanessa
Loved this recipe! I’ve been looking for a dressing that tastes like one of my favorite restaurants! I used rice vinegar, not sure if that’s the same thing, and used coconut sugar instead of the honey to make it vegan, and forgot to buy sesame oil so I just didn’t add that. But it came out amazing! I will be using this recipe over and over again! Thank you!!!
Kate
Thank you, Vanessa! I’m glad it was what you were looking for. Rice vinegar is a fine substitute.
Eileen
Great dressing! We made a 1/2 batch since there is just 2 of us. It was so simple to make and adjust to your liking. I used lemon instead of lime and shredded carrots that I already had. I threw everything in our Nutribullet and it worked perfect and was nice and creamy. Thanks!!
Kate
You’re welcome, Eileen! Sounds great.
Katherine
This dressing is amazing!
★★★★★
Kate
Hooray!
Mary Jo
WOW, this dressing brings a summer salad to life! Not only for the amazing flavor but the color is beautiful. Friday Night Margarita Pizza and a green salad with this dressing is the BOMB! Thank you.
★★★★★
Kate
That sounds delicious, Mary Jo!
Elizabeth
Hello Kate,
Do you think you could substitute avocado oil for the sesame oil?
Thanks,
Elizabeth
Kate
Hi, Elizabeth! Good question. I think you could, but you’d be missing that nuttiness/umami of the sesame oil in the dressing, which really helps to make this dressing special.
Rachel
I would prefer to use tahini rather than the sesame oil. Think that would work?
Melanie
This dressing seemed so yummy on paper but, unfortunately, it was quite sharp for my liking. I added a tablespoon of tahini to help it out. Next time I’d probably scale back on the vinegar a little bit. Thankfully, it tastes quite good once it is on a salad! I’m also curious to try this with a roasted carrot. I bet that would be extra sweet and creamy!
★★★★
Kate
Hi Melanie, I kept it sharp because it does taste more mellow on salad. Do scale back on the vinegar next time, or balance it out with additional honey. Hope that your next batch turns out perfectly!
Muriel
Hi Kate :)
Fabulous salad dressing. I had some salad in my fridge sitting there forever and then I found your recipe. Turns out my husband and I finished the whole salad… so good! Thank you.
Muriel
★★★★★
Jamie
How would this stand up as a dip, say, ala Ranch dressing? My kids LOVE carrot ginger soup and I’m wondering if they would like this dressing as a dip for veggies or chips since the flavors seem to be the same.
Kate
Hi Jamie, sorry for the slow response! You could add a little extra carrot to make this more of a creamy dip. The only problem is that it will inevitably separate, so you’ll need to give it a stir from time to time.
NdJ
Amazing!! Very yummy and love having a new dressing to add in the rotation. I love that I can always trust your recipes. Thanks for taking the time to get them right!
★★★★★
Stephanie
I have made many, many, many of your recipes and love them all. This recipe I followed to the letter and my dressing is not creamy and looks nothing like yours. This was not a success
★★
Kate
I’m so sorry you’re disappointed by this salad dressing, Stephanie. I suspect it has to do with your blender being underpowered for the job.
Hilary
I thought my blender would be good enough for the dressing, but it wasn’t. Any suggestions on swapping carrot juice into the recipe for those of us with a crummy blender? I wouldn’t have any idea how much to use if I were to try it out. The flavour is sooo amazing and vibrant I just love it. I still have lots left, I think I will try putting it through a nut milk bag for this batch – but there will definitely be more batches!!
★★★★★
Kate
I’m sorry to hear that, Hilary! Some other commenters have suggested lightly steaming the carrot first, so that might be worth a try. Carrot juice is a good idea; your dressing just won’t be as thick as mine. I’d try whisking in 1/3 cup carrot juice and adding more to taste.
Cristina
Hello! I loved this dressing, but I made some modifications. I don’t use oil, so I used 1/3 c cashews! And instead of sesame oil, 1 1/2 tsp tahini! I don’t use vinegar, and I didn’t have lime, so I used 3 Tbsp lemon juice. Next time I’ll try lime juice. I used braggs liquid Aminos for the salt. I put 2/3 c water in total. Everything else was the same. It was sooo good!
Anna
Hi Katie!
I tried this dressing, but it is normal that the texture is a bit “purée” instead of smooth, is it ok or did i miss something? I used nutribullet blender which should be fine.
Thank you!
Kate
It should be fine if you followed all the steps! It could be the power of the blender. Does it appear thick?
Diana W
“It’s so good that I don’t think you’ll have trouble finishing it off within a week or two.” Oh my gosh, you know me.
This is an amazing dressing and is making me eat salad like ice cream. After dinner I’m like, “should I have some salad? I think I’ll have some salad” and then I eat two damn bowls. Awesome dressing Kate, I feel like it’s unlocked the secret of salads for me. Your recipes always inspire beyond one meal!
Kate
Ha! That’s great and makes my day to hear that. It’s a good one. If you would want to leave a star review, I would appreciate it!
Diana W
Making this again and I see I neglected to rate! Hoping my five stars goes through with this reply :)
★★★★★
Pam
DELISH!!!!! I’m obsessed. I followed the recipe exactly and have been eating it day and night for the past few days.
Kate
That’s wonderful!
Manny
Shall we peel the skin from the ginger?
Frances
We made this to top the Sunshine slaw. The color is lovely and it tastes even better. Mine was a bit curdled looking because I use a Ninja rather than a Vitamix. Next time I’ll try it with soaked cashews rather than olive oil.
★★★★★
Kate
Thanks for trying it, Frances! I appreciate the review.
Darrien Sherman
Hi Kate! If I have an allergy to sesame oil, would you recommend another oil to substitute for this recipe?
Kate
Hi Darrien! I think you’ll just need to omit sesame oil from recipes. Most of the time it’s just used in small amounts for flavoring.
Stezy
At first I made this, tasted it, and thought oh man that’s way too much vinegar… Then found myself completely unable to keep my spool out of the blender while I made the Buddha bowl recipe that led me here! Haha!
I saw another comment that said it was created strong because in a salad it’s not nearly as strong, and that’s absolutely true! It’s perfect on the Buddha bowl! Definitely pinning this for next time!
★★★★★
Kate
I’m glad you thought it was great on the buddha bowl! Thanks for the review, Stezy.
Sophia Papandreou
Thank you Kate. This dressing is amazing. I always like the combination of sweet and sour and the ginger makes it even more interesting. I ate it with an arugula,avocado and coriander salad. Beautiful!
★★★★★
Kate
Delicious combination, Sophia! Thanks for the review.
SS
Thanks for this amazing recipe. It’s the best no-fuss bass that I’ve found. Anyone should be able to take this recipe and tweak it to their liking or use it as is. :) I decided to use a little less vinegar and honey and add a little bit of soy sauce for a more interesting salty add-in. I love that you everything in your recipe are pantry staples. Also, I had to transfer the mix from my food processor to a blender the first time I made it – it was too gritty. This is definitely a blender recipe. Again, thanks!
★★★★★
Kate
Thank you, for sharing! Love to hear what you did. I appreciate the review.
Cayla
Kate. My girl. This dressing is banging. I recently tried a carrot ginger dressing at a sushi restaurant and loved it there. I was super excited to find this on your blog tonight while looking for a dressing to spice up my salad. Keep doing what you’re doing, girl.
Kate
Ha, thank you! I’m glad you enjoyed it.
Kristen
Wow, what a fantastic dressing! The color is so vibrant and the flavors are fresh & bold. I changed it a little by adding the juice of 1 orange (reduced rice vinegar to 1/4c) and used 2 Tbsp walnut oil plus 5 Tbsp avocado oil (instead of olive oil). Only used 2 tsp maple since the carrot contributed its own sweetness and increased sesame oil to 2 tsp.
Can’t wait to use this on lots of things this coming week!
★★★★★
Kate
Thanks for sharing your variation, Kristen. I appreciate it!
marge201
I love it that there are kindred spirits here re the sweetness intruding on savory food issue! I despise it. Great ideas here. I’ll delete the honey, throw in some garlic and miso and tahini and green onion, and steam the carrots in Instant Pot for 1 minute. Can’t wait.
Your book is in my cart, and I’m tantalized by the reports of an IP blender with glass jar for $99 to replace my very noisy (need earplugs) but quite good enough Cuisinart blender (also glass jar) that a friend gave me when she got her Vitamix!
LOL at using this fabulous dressing on oatmeal! I’m with you!!
★★★★★
Kate
Thank you, Marge!
Jonno
hi kate, i just made this and it was delicious. but it was a large yield and am wondering how long the dressing will keep? apologies if i missed this information elsewhere on the page.
★★★★★
Kate
Hi Jonno! Recipe keeps well in the refrigerator, covered, for 1 to 2 weeks.
Sharon
This is fantastic! It reminds me of my favorite ginger dressing I get at a sushi restaurant. I never thought I’d be able to replicate it. I stumbled across this while checking out how to make a homemade vinaigrette and this is just as good if not better! Thank you so much for sharing, this will definitely become my go to dressing!
★★★★★
Kate
Love that, Sharon!
Taija Haller
I’m a bit in awe whenever I eat a salad or Buddha bowl with this dressing, thinking “I actually made this?!?” It makes the dish rise to the level of fancy, restaurant food to me, and I love being able to make such delightfully flavorful food with the help of C&K.
★★★★★
Kate
Love it!
Rachel
I’ve just made a big jar of this and god it is delicious!
★★★★★
Kate
Great! Thank you for your review, Rachel!
Penny
Hi Kate
I tried your dressing, it was very flavourful but when I put the dressing on the salad it seemed like the dressing solidified on the salad,,,
Gerry
Delicious, thank you!!! I didn’t have rice vinegar so I used apple cider, still yummy!
★★★★★
Kate
Thanks for sharing, Gerry!
Lisa
Amazing dressing! My kids love it to which is a plus. Keeps well in the fridge and I have used it on all sorts of greens. My kids even love it to dip broiled chicken tenders in!
★★★★★
Bharat
How long does this stay in fridge?
★★★★★
Ivona
The flavours are great but the texture is just to thick and not smooth enough. And I didn’t pay little money for my blender.
★★
Kate
I’m sorry you didn’t love this one, but I appreciate the feedback!
Jeannye Dudley
Made this dressing today it was awesome. I did not any sesame oil. Love the tangy sweetness. Nutrabullet created a wonderful smooth texture.
★★★★★
Kate
Thanks for the review, Jeannye!
Donna
I just made this, unusual (in that I have never blended a carrot before) but incredible. The colour is beautiful and I have just made batch to add to any Budda bowl salad this week. Thanks
Kate
You’re welcome, Donna!
Heidi
Delicious!
Made modifications based on what I had: used a lemon, a dash of tahini instead of the sesame oil, apple cider vinegar instead or rice. Put it in the Bullet and left it a bit chunky! Yum!
★★★★★
Tracy
Made this tonight – so much flavour! That combined with the visual impact it added to salad, makes this a new favourite I’ll make often. Thank you! (Added an extra teaspoon of honey to tone the tangy-ness for my husband; either way was a winner for me).
★★★★★
Kate
Great to hear, Tracy! Thanks for your review.
Janine
I am new to your blog. I stumbled across this site because I have been on the hunt for a good carrot ginger dressing. Something that I did not initially think was going to be difficult. But oh boy, I have made some pretty horrific versions that have been touted by other food blogs as an amazing version of this type of dressing…..and uh not so much. FINALLLLLLLY, a good, well actually GREAT, version of this treasured japanese dressing that I now get to enjoy at home, not just at a restaurant. I followed the steps to a tee b/c that is what I believe should be done before actually commenting on a recipe. I have seen comments on making this a little more authentic (i.e., white miso, green onions) and may try to experiment to see if I notice any differences. But this is already great as is.
★★★★★
Kate
Welcome, Janine! I’m glad you tried it as it. I’d love to hear what you try out!
Tracy
So, so flavorful! Excited to find a dressing that can be used so many different dishes! Amazing.
I used an immersion blender and had a really difficult time emulsifying the dressing. When I poured it out the liquid immediately separated from the pulp. Would I have been better off using a blender? Maybe drizzled the oil in as I blended?
Anyone have any thoughts what I could do to bind the dressing together a bit more?
★★★★
Kate
I find a blender or food processor really works best to get everything smoother. If you don’t have those, then maybe slowly blend the oil in once things are more combined, if that makes sense?
Jamie
Absolutely divine! I ate it on brown rice noodles with roasted broccoli and sesame seeds.
★★★★★
Kate
Thanks for sharing, Jamie!
Vivian
This dressing is amazing. I was hesitant at first but I love it. It tastes fresh with a good amount of zing and sweetness. Thank you for this recipe.
★★★★★
Kate
You’re welcome, Vivian!
Hayley Morrin
I don’t have a super great blender. Would you recommend I chop the carrots and ginger up pretty small to help them blend easier?
Kate
That might help you consistency. It would be worth a shot!
Lisa
I love this dressing! But I need to avoid vinegar and citrus. Do you have any suggestions?
Kate
Hi Lisa, both those really make this dressing. I would recommend trying a different dressing. Maybe my sunshine dressing!
Lisa
The sunshine dressing looks really good!
I wish I could eat it but mustard and honey aren’t on my diet.
★★★★★
Maxie Patoka
My mother cannot tolerate olive oil. What substitute oil can you recommend? Thanks. Maxie
Kate
Can she do avocado oil?
Connie Cheung
This dressing is AMAZING! Didn’t have any honey on hand and it still turned out fabulous – IMO, it doesn’t need the extra sweetness. Served it with quickly sauteed bok choy, crispy baked tofu, and fresh snap peas, radishes, cukes and scallions. Can’t wait to make this dressing again and toss it on cold soba noodles!
★★★★★
Kate
Love to hear you liked it even without the honey. Thanks for your review, Connie!
Heather
I just made this dressing for my Buddha bowls.. going. On a diet for three weeks while y son goes on vacation with his father and HOLY MOLY YOU GUYS I DONT THINK ITS GONNA MAKE IT TO THE BOWLS. I have a strong urge to just eat it straight and can’t stop licking the spoon I used to scrape it out! Thick, rich, delicious, tangy, just a touch sweet… It’s AMAZING. IM NEVER EVER EVER GOING BACK TO STORE BOUGHT DRESSING. EVER. Thank you so much!!!!
★★★★★
Kate
You’re welcome! Thanks for sharing, Heather!
Chloe
This dressing is INSANE! Totally in love! Having it with your Buddha bowl recipe. In heaven. Thank you!!
★★★★★
Kate
I’m so happy you love it, Chloe! Thank you for your review.
Michelle Davis
Oh my gosh! Delish! This will be served often!
★★★★★
Kate
Great to hear, Michelle! Thank you for your review.
Connie
Amazing!! Thank you for sharing this recipe. I really had to pulverize in my food processor for 5 minutes. The consistency may be off just a tad but it is so delicious!
★★★★★
Tatiana Djordjevic
I followed the recipe exactly and the texture came out much thicker than a dressing and even though I blended it smooth it still had an unpleasant, fiber-y texture. I added more oil and some tahini and with these changes it came out well, though it was still thicker than what I think of as a dressing. I wish more commenters actually made the recipe as opposed to just commenting “that looks good!”. I’ve noticed this tends to be the case on a lot of cooking blogs, whereas for some reason on actual cooking websites there are more helpful comments for those who are actually trying to make the recipe.
Kate
I’m sorry to hear this didn’t turn out great for you! This one can be a little thicker than just a vinaigrette dressing. I appreciate your feedback, Tatiana!
Suzanne M Fairchild
This sounds delicious! Will make this soon. (I’m changing my eating habits and this will help keep me honest)!
★★★★★
Anne
Wow, this is fantastic dressing! I used pre-minced ginger to make it easy. I briefly mircrowaved my chopped carrots, too, to make in my blender. Yum!!!
★★★★★
Lauren
Hello! I was at a dinner party last night and the hostess made this dressing- WOW! It is amazing! I am wanting to make this as a salad dressing for Thanksgiving though I do have some vegan family members. Would switching the honey out for agave nectar be a good substitute?
★★★★★
Kate
You could try maple syrup! Thanks for letting me know you loved it.
Alan
Home made dressings are so easy and people probably already have all of the ingredients in the cupboard. Makes no sense to buy store bought dressings. We just made this and changed nothing and it needs nothing. This turned out really good and it’s a great healthy way to put an Asian flare to a salad.
★★★★★
Meredith
Absolutely spot on!! I did add a *teeny*bit of extra ginger at the end but that’s just for personal taste. I will be making this over and over again!! Thank you for nailing this recipe!!
★★★★★
Kate
Thanks for sharing, Meredith! I’m happy you enjoyed it.
Holly Blankstein
I finally got around to trying this recipe to accompany a Buddha bowl I made for my family. It’s delicious! We ran right through it so I whipped up a double batch just to keep in the fridge. It brightens up the dish in taste, texture and in beautiful color. Thanks!
★★★★★
Kate
I’m happy to hear that, Holly! Thanks for sharing.
Liz
Love this dressing!! Made this for the Buddha bowl salad and dipping veggie sticks in, yum!! My 9 yr old loved it too. Made this a second time in a week :) I put maple syrup in for the honey and added a little more to take a little zing from the ginger to appease my daughter. Either way, it’s definitely a winner!! Best way to get a bunch of veggies in your/kids diet is a yummy and healthy dressing. Definitely a keeper!! Thank you!!
★★★★★
Kate
You’re welcome! I’m glad your kids loved this one too.
Teri
This dressing is amazing! Not only is it refreshing but it has a nice punch with the ginger! The color is a nice touch for presenting a salad too!
★★★★★
Kate
Thank you, Teri!
Amanda
Tried this right away! Wasn’t sure because two large carrots came to way more than 2/3 of a cup. I have always used the Buddha bowl dressing from Whitewater cooks, so was excited to try this. I did end up adding some tahini and Brewers yeast, The original version was good, I just wanted minute bit creamier…
So enjoy your posts, thanks from Kelowna BC
★★★★
Kate
Thank you for sharing, Amanda!
Tonya Griffith
We’re making this again right nowand we LOVE it. This is what we serve with our budha bowls, or hippie bowls, (an everything salad with nuts and meat options) I came to this site because you kindly showed the ingredients in the preview. Thank you.
★★★★★
Lauren
I’ve made this countless times. Absolutely delicious. I puree the carrots before adding the other ingredients just to get it super smooth.
★★★★★
Kate
Great to hear, Lauren!