Carrot-Ginger Salad Dressing

30 Minute Meals, Asian, Autumn, Cooking Methods, Course, Cuisine, Dinner, Gluten-Free, Health and Diet, Low-Carb, Lunch, Meals, Recipes, Salad, Salad, Sauce, Season, Spring, Summer, Type of Dish, Uncooked, Vegetarian, Winter
  • By Sarah Koszyk, MA, RDN on
  • May 14th, 2013

Carrot-Ginger Salad Dressing
Prep time
Cook time
Total time
This salad dressing is super fast, simple, and really “gourmet.” Thanks to the food processor/blender, this recipe is a whiz! I just love putting it on top of some mixed greens and it’s very colorful and bright and you’re ready to eat!
Recipe type: Salad Dressing
Cuisine: Asian
Serves: 12
  • • 1 shallot
  • • 1 carrot, chopped into 3 pieces
  • • 2 tablespoons fresh lemon juice
  • • 2 tablespoons mirin
  • • 2 tablespoons rice vinegar
  • • 1 tablespoon soy sauce
  • • 2 teaspoons peeled fresh ginger
  • • 1 teaspoon Asian sesame oil
  1. Chop the carrot into three chunks. Peel the ginger.
  2. In a blender or food processor, puree all of the ingredients until smooth.
  3. Serve over veggies of choice for salad.
Nutrition Information
Serving size: 1 Tbsp Calories: 16 Fat: 0.4 Saturated fat: 0.1 Carbohydrates: 2.8 Sugar: 1.9 Sodium: 4.8 Fiber: 0.1 Protein: 0.1 Cholesterol: 0


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