Carrot Ginger Dressing

Make Carrot Ginger Dressing now: blend fresh carrots, ginger, lime, and oils for a bright, creamy salad dressing.

Ingredients

• 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
• Fresh greens of choice
• Red onion
• Cucumber
• Carrot
• Cherry tomatoes
• Red cabbage

Instructions

Step 1: Combine everything in the blender

Place the peeled, roughly chopped carrots, peeled and chopped fresh ginger, lime juice, honey, toasted sesame oil, rice vinegar, extra-virgin olive oil, and a pinch of salt directly into a tall clear blender pitcher. Use a friendly rhythm as you nest each element—carrot pieces piling with their bright, slightly fibrous texture, a knobby wedge of ginger with its papery skin removed, and small glass jars of oil and vinegar sitting beside the pitcher. This is the first action: get every dressing ingredient into the blending vessel so the flavors can mingle.

Step 2: Blend to a silky, uniform emulsion

Secure the lid and blend on medium-high until the mixture becomes completely smooth, glossy, and homogeneous—no visible carrot fibernetwork, no grit from the ginger. Pause to scrape the pitcher once or twice with a rubber spatula so the texture finishes velvety and emulsified rather than streaky. Taste a small spoonful: add a little more salt if it needs brightness, or a touch more honey if the acidity bites too hard. This stage is about achieving the ideal creamy mouthfeel and balanced zing.

Step 3: Transfer and refine the seasoning

Pour or scrape the finished dressing into a clear glass measuring cup or pitcher (the same vessel you used for blending) so the color, density, and sheen are immediately visible. If the dressing seems thin, rest it for a few minutes so tiny air bubbles dissipate; if it seems too sharp, whisk in a touch more honey. Keep the active spatula nearby, resting against the rim so it looks casually used but clean.

Step 4: Dress the salad and store leftovers

Serve the bright orange, smooth carrot-ginger dressing over a bowl of fresh greens and suggested vegetables—thin ribbons of cucumber, crisp red cabbage, halved cherry tomatoes, slivers of red onion, and extra carrot rounds—to taste. The dressing's texture should cling lightly to leaves without pooling like water. Any remaining dressing keeps, covered in the refrigerator, for 1 to 2 weeks.

Notes

• Store in an airtight jar and shake before using.
• For a vegan version, swap honey with maple syrup.
• If too thick, stir in warm water or additional lime juice to thin.
• Roast carrots first for a deeper, caramelized flavor.