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Carrot Ginger Dressing
Servings:
8
, yields 1.5 cups dressing
Prep Time:
10
minutes
mins
Cook Time:
10
minutes
mins
Total Time:
20
minutes
mins
This Carrot Ginger Dressing is simple to make, hits many flavor notes, and has a creamy but pourable texture.
Ingredients
1
cup
carrots*
(5 ounces by weight)
1
tbsp
minced fresh ginger
(1" knob)
1
tbsp
minced garlic
1/3
cup
apple cider vinegar**
1/2 to 3/4
tsp
salt
2/3
cup
extra virgin olive oil
Instructions
Place the carrots in a saucepan and cover with water. Bring to a boil over high heat, then simmer for about 10 minutes, until for tender.
Drain the carrots, then squeeze dry with a kitchen towel to remove excess water.
Place the carrots in a blender with the ginger, garlic, vinegar, and salt. Puree until smooth, about 30 seconds.
With the blender running, slowly add the olive oil over about 60 seconds, until the dressing is combined.
The dressing can now be enjoyed, but make sure to store leftovers in the refrigerator, for up to 1 week. Enjoy!
Notes
*You may use baby carrots, or regular chopped carrots. Try to make sure they are cut into even pieces.
**White wine vinegar works too.
Nutrition
Calories:
168
kcal
,
Carbohydrates:
2
g
,
Protein:
1
g
,
Fat:
18
g
,
Saturated Fat:
2
g
,
Sodium:
157
mg
,
Potassium:
58
mg
,
Fiber:
1
g
,
Sugar:
1
g
,
Vitamin A:
2673
IU
,
Vitamin C:
1
mg
,
Calcium:
5
mg
,
Iron:
1
mg