Zesty Carrot-Ginger Dressing

Zesty Carrot Ginger Dressing

You remember the Carrot Ginger salad dressing that you used get from a good ‘ole hibachi restaurant? You know, the khaki-orange glob, glistening a top a couple iceberg lettuce leaves and if you’re lucky, a few shreds of carrot? Yes, the one that tasted way better than it looked. 😉 Well, today I am going to share a smoother, slightly spicy, homemade version of that dressing. It’s a much prettier shade of yellow, too. It looks and tastes like sunshine and I think you’re going to love it.

Homemade dressings are so easy to make, and usually require only a few simple combination of ingredients: an oil, an acid, a bit of sweet, a touch of salt, and maybe a pinch of spice. You can add aromatics, herbs, cheese…the list goes on. Most of the time, you already have the ingredients sitting in your pantry or in your fridge. Sometimes you need a blender, as in this recipe, but oftentimes you just need something as simple as a mason jar. It’s always best to know exactly what ingredients are in your dressing – and even better when there’s no added coloring or preservatives.

This Zesty Carrot Ginger dressing calls for the following ingredients:

Here is the exact recipe here:

  • Olive oil
  • Rice wine vinegar
  • Peeled carrots
  • Fresh ginger
  • Honey
  • Lemon
  • Kosher Salt
  • Toasted sesame oil

Zesty Carrot Ginger Dressing

Print Recipe
Serves: 4-6 Cooking Time: 5 minutes


  • 1/3 cup olive oil
  • 1/3 cup rice wine vinegar
  • 2/3 cup peeled carrots
  • 2" piece of fresh ginger, peeled and roughly chopped
  • 1 tbsp honey
  • Zest of one lemon
  • 1/2 tsp kosher salt
  • 1/2 tsp toasted sesame oil



Place all ingredients into a blender and puree until completely smooth. Pour ingredients into mason jar and store in fridge for up to 2 weeks. Shake vigorously before serving.

You can use this dressing to add zest and zing to any ole salad. I like to top spinach and arugula greens with grilled chicken or steak, add some shredded carrots, cilantro, crushed peanuts, and of course, top with this sunshiny-yellow dressing. You can also use it as a zesty sauce on top of sautéed veggies or even on a Bread-Free Bahn Mi Bowl.

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