ABOUT THIS ginger carrot dressing
This no-oil carrot ginger dressing is one of my favorite condiments and one of the first recipes I published on the blog. It is a vegan dressing, full of flavor and nutritional benefits.
Use this dressing over rice, on roasted vegetables, in oriental-style salads, or in salads that need a boost of flavor.
This dressing became very popular a few years ago, and there are many versions of it. Some people do it with oil, others with nuts, and I do it with tofu, so it is a no-oil dressing.
Carrot GINGER DRESSING INGREDIENTS
- Carrots. I always peel the carrots and break them into large pieces so that the blender can run smoothly.
- Scallions, use the white and light green parts. You can substitute it with 1 tablespoon of chopped onion as I did for these photos.
- Ginger should be cut into large pieces. It does not need to be peeled. Wash it very well with a vegetable brush.
- Soft tofu or silken tofu, with both, works well.
- Rice vinegar, if you can’t get rice vinegar, use white wine vinegar or another mild vinegar.
- Tamari or soy sauce
- Cane sugar or maple syrup
- Garlic, you put the garlic peeled and cut it into large pieces
- Toasted sesame oil
HOW TO MAKE THE CARROT AND GINGER DRESSING?
Once you have all the ingredients measured and ready to make the oil-free dressing, put them all in the blender jar. Let the blender run until all the ingredients are well blended and integrated. The consistency of this dressing is smooth and creamy but very light.
Give this carrot ginger dressing a twist
- If you want it to be creamier, add vegetable oil or olive oil.
- If you want it to have more nutrients, you can add cashews.
- Spicier, some chili is perfect in this dressing, put serrano chili or sriracha sauce on it.
- Use freshly squeezed lemon juice instead of rice vinegar.
- If you want it to have a stronger flavor, add a tablespoon of miso or more ginger.
HOW TO USE THE GINGER DRESSING
It’s delicious on top of any leafy greens like kale, spinach, or a bed of lettuce or red cabbage. It also tastes great with rice, quinoa, or any noodle. As a dip, it is perfect with cucumber, crackers, pulp juice, etc.
Perfect no-oil carrot ginger dressing
Equipment
Ingredients
- 1½ cups carrots about two large carrots, peeled and cut in chunks
- 2 scallions white and light green parts
- 1 tablespoon ginger, cut into chunks
- 1/2 cup silken tofu or soft
- 3 tablespoons rice vinegar
- 2 tablespoons tamari or soy sauce
- 1 teaspoon cane sugar or maple syrup
- 1 small garlic clove
- 2 teaspoons toasted sesame oil
- Pinch of sea salt
Instructions
- Add all the ingredients to the blender.
- Let the blender run until dressing is creamy and smooth.
Notes
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
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