Do you guys love carrot ginger dressing? I feel like its such a standard at asian restaurants here in the states (and maybe everywhere?! I’m not sure). Regardless, it’s definitely something we enjoy around here. Marlowe especially. She loves carrot ginger dressing. And I int mind at all– it’s a great way to get her to eat a giant raw salad.
I always wonder what’s actually in the dressing though. Some places make it from scratch, but other restaurants I’m not so sure about. And even if they do make it from scratch… what’s inside?! I mean, we enjoy eating out, but there are many reasons we don’t enjoy it too– like, the fact that I want to know whats going in my food. And I’d want to know that everything is non-gmo and ideally processed sugar-free. But you know, there’s a give and a take. Convenience vs. health sometimes.
Thankfully that’s not the case with this recipe. It honestly couldn’t be simpler. Convenience AND health. We really just measure a bunch of ingredients and whiz them in a blender. Well, truth be told, we totally don’t normally measure, we sort of eyeball it, but we measured it here so you guys could try out our favorite recipe.
As you guys can imagine, Alex and I don’t have identical cooking styles. Coming from a restaurant background he tends to live in a high salt and high oil world. Derp. And I def avoid oil and I tryyyy to keep salt low, but I often fail in the world of asian cooking. But like us, you can try this recipe and slightly tweak the ingredients to match your own taste levels 🙂
This recipe is oil free, nut free, processed sugar-free, and gluten-free as well. There is the option to make this recipe fat-free as well, but I do think the fatness helps make this recipe a bit more tasty and creamy too. Totally up to you!
Seriously. So easy.
And look how bright it is! Full of all natural, earth made coloring. No nasty chemicals or processed sugars! Yay!
Want to try the easiest and pretty healthy vegan ginger carrot dressing? Let’s go!
Easy Healthy Oil-Free Ginger Carrot Dressing
– 3 small carrots
– 1/2 a small-medium onion
– 1 thumb of ginger
– 2 tablespoons organic miso paste
– 2 tablespoons of organic gluten-free soy sauce*
– 2 tablespoons tahini*
– 2 tablespoons lemon juice (lime can work too)
– salt and pepper to taste
– 1 cup water
– optional 1 tablespoon raw honey or coconut nectar
– optional one small clove garlic (recommended if you’re fighting a bug 😉
*adjust these measurements based on your taste and preference. two tablespoons of tahini is a lot of fat for someone following a low-fat diet. With Alex, we put two tablespoons. When I make it, I put about one. My best advice is try with one, and if you want it a bit more creamy, throw in another spoonful.
– peel and rough chop your carrots
– peel your ginger
– rough chop onion
– add all ingredients into a high-speed blender a purée/blend until completely smooth
– pour in glass storage jar and enjoy!
For Marlowe we top this dressing over sliced romaine and avocado slices. For Alex and myself we add cucumbers and green onions to the mix. It’s super, superrrr easy. This dressing can keep for a few days in the fridge, but honestly, it never lasts us more than a day or two. Marlowe will eat about three of these salads a day when we make the recipe. She’ll eat it with lunch, a snack, and then as a side for dinner too. Honestly, you can add a ton of different ingredients to your salad, like dried fruit, more carrots, orange slices, the list goes on and on, but we like to keep it simple 😉
Try it out and let me know if you love it! I’m sure you will! Happy salad eating, friends!