An Exceptional Ginger Carrot Dressing

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.


  • 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)


  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.

Prep Time 5 minutes
Total Time 5 minutes
Serves 16


Makes about 2 cups.