An Exceptional Ginger Carrot Dressing

An Exceptional Ginger Carrot Dressing

Blender dressings are great, in part, because they're fast. Everything into one container, puree, and you're set. This is a dressing I tend to make quite a lot in the fall, and then I just keep on going all the way through winter. It's an incredibly versatile blend of favorite ingredients like carrots, turmeric, coconut milk, ginger, and sesame. Also, lots of shallots. Which, as we know from last week, I rarely skimp on.
An Exceptional Ginger Carrot Dressing

A Versatile Dressing & Ways to Use It

I use this dressing on green salads, grain salads, and as an A+ finishing touch over sautéed, steamed, or simmered vegetables. It works nicely in cold, summery noodle salads, and as a dipping sauce for crudité. This is all to say, it's great on many things. I'll list of some specific ways I've used it recently below!
An Exceptional Ginger Carrot Dressing

Shredded Winter Salad: Add some winter citrus segments, to a bowl of shredded baby romaine, endives and radicchio, and toss with the ginger carrot dressing and lots of toasted sesame seeds.

Noodle salad: Toss soba noodles with it and then go from there, adding other favorite seasonal ingredients - roasted vegetables, toasted seaweed, tofu or whatever protein you like, etc.

Brussels Sprouts: Pan-fry some brussels sprouts along these lines, transfer to a serving bowl, and toss with a bit of the dressing.

Farro Salad: I did this as a side for Thanksgiving - combine farro, lots of toasted seeds, and plenty or arugula in a large bowl and toss with a generous amount of the ginger carrot dressing.

Summer / Early Autumn: tossed with green beans and topped with deeply roasted cherry tomatoes +toasted almonds

A number of you were curious about a winter miso chowder I posted a photo of to my instagram feed recently. I'm going to write it up next. Making it again tonight, and fine-tuning the ingredient amounts. It's definitely a hearty, winter warmer.

An Exceptional Ginger Carrot Dressing

3.8 from 5 votes

Sometimes I use 1/4 teaspoon ground cayenne in place of the Serrano. Also, you can freeze any dressing you don't use in a few days.

Ingredients
  • 1/3 cup full-fat coconut milk
  • 1/4 teaspoon ground turmeric, or more to taste
  • 5 tablespoons peeled ginger, chopped to measure
  • 3 medium farmers' market carrots, scrubbed
  • 1/2 of a serrano pepper, stemmed, or to taste
  • 1/3 cup extra virgin olive oil
  • 1/2 teaspoon fine grain sea salt
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon miso (optional)
  • 1 tablespoon maple syrup
  • 1/4 cup / 60 ml brown rice vinegar
  • 4 small shallots, peeled (or less if your shallots are strong)
Instructions
  1. Puree the coconut milk, turmeric, ginger, carrots, pepper, olive oil, salt, toasted sesame oil, miso, maple syrup, brown rice vinegar, and shallots in a blender until very smooth. 

  2. Taste, and adjust, if needed, with more salt or vinegar, or any other ingredient you think might need a little boost.

Notes

Makes about 2 cups.

Serves
16
Prep Time
5 mins
Total Time
5 mins
 
If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

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Comments

  • How many non-farmers market carrots should be used in this recipe? In cups, please.

    Susan S.
  • made it tonight- delicious. Different than my usual sauce/dressings. you're awesome.

    Macy Meadows
  • I find myself making the same dressings over and over again and really want to try some new ones, and this sounds perfect! Blenders make life so much easier- can't wait to try this!

    genevieve @ gratitude & greens
  • This sounds incredibly tasty. I was just experimenting with salad dressings and so glad to see a super creamy healthy one here.

    Florentina
  • Heidi, I'm so excited to try this dressing! Last year I had the luck of going to Departure in Portland, where I lingered over a wonderful avocado and carrot salad with a thinly sliced serranos and sourdough croutons as garnish. I think this dressing would be wonderful as I play with adapting that salad in my kitchen. Thank you for sharing!

    Beth Hornback | Eat Within Your Means
  • This looks and sounds amazing! Big fan of creamy coconut and zingy ginger :D Thanks! x

    Jules @ WolfItDown
  • I'm so excited about this recipe! The carrot ginger dressing served at Japanese restaurants has been a favorite of mine since I was a kid, I even use it as a dip for gyoza. Love your idea of mixing in with soba noodles and brussels sprouts, yum!

    Jen @ sweetgreenkitchen
  • I made this tonight for a kale-based salad and loved some of the flavors, but the shallot was completely overwhelming! I used two medium-large shallots and otherwise followed the recipe pretty closely. My boyfriend and I were tearing up while eating it. Did you let it mellow for a few hours before using? Or were my shallots just really strong? I will have to dilute the leftovers with coconut milk, more carrot, olive oil?

    Jenny
  • I was reading this while the pasta for dinner was boiling, and decided to make it immediately for a dipping sauce for romaine leaves. It was fabulous!

    mary
  • Would another vinegar be acceptable if one doesn't have brown rice vinegar?

    Jan
  • I can't wait to try this one. There are brussel sprouts in the fridge just waiting for this. My immersion blender came with a "smootie cup" that I use for lots of small jobs. I bet any tumbler that is slightly larger than the blender would work.

    Martha
  • Just whipped this up because I seem to have all the ingredients hanging around. Very delicious, just the right combo of tangy, sweet and rich tasting. It's a keeper. Looks beautiful too.

    AndreaJ
  • Can't wait to try it.. I wonder for how long it keeps in the fridge or if keeps well in the freezer.

    HS: Hi Carmen - it does freeze nicely.

    Carmen
  • This looks very good. I too have an immersion blender with a fairly big blending cup. I think I'll try it in that. Maybe do in batches. As for the sweets - I will try it with syrup and if it is too much, I'll use honey or agave. This is a great receipe for the winter.

    Brad
  • Can't wait to try this. Dressings are what make each salad unique. I bet if you shredded the carrots a stick blender would work just fine!

    Janet
  • Love your recipes! Could you please include measurements in grams? That would make it a lot easier to know how much ginger, carrots, etc. Thanks!

    Heike
  • Looks delightful!! Unfortunately, of all the kitchen tools that I DO possess, a proper blender isn't one of them. Spice grinder no good for liquids, food processor ... too big? Or possible? Will a stick blender work - is a basic one strong enough?

    Sophie
  • I'm so excited to try this! I'm always on the lookout for new variations on this type of Asian dressing. I am really loving the coconut milk in this! Love the versatility too!

    Caroline
  • This looks great, may try tomorrow night for dinner. Just made a double batch (freezing one, baking one) of your gougeres tonight with some delicious Quebec cheddar from The Cheeseboard in Berkeley.

    Peony
  • This dressing sounds good to me. I'm not sure about the maple syrup, though. Is that a must?

    HS: Hi Shelly, I like this dressing a bit on the sweet side, also to counter any bitter notes from the turmeric - you could try skipping it though, or use a nice raw dark brown sugar, or honey.

    Shelly
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