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 or in oriental-style salads, or in salads that need a good boost of flavor.
ABOUT THIS ginger carrot dressing
This dressing became very popular a few years ago and there are many versions of it. There are people who do it with oil, others do it with nuts, and I do it with tofu so that it is 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 in large pieces. Ginger does not need to be peeled, just wash it very well with a vegetable brush (affiliate link).
- Soft tofu (affiliate link) or silken tofu (affiliate link), with both it 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, you 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 at the same time very light.
Give this carrot ginger dressing a twist
- If you want it to be creamier you can add vegetable oil or olive oil.
- If you want it to have more nutrients, you can add cashews (affiliate link).
- 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 type of noodle.
As a dip, it is perfect with cucumber, crackers or pulp juice, etc.
💡How to store the dressing? Store it in the refrigerator in a tightly closed container. It lasts three to six days, but it always tastes better freshly made. This dressing is not good to freeze.
Other recipes that you may like:
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Perfect no-oil carrot ginger dressing
Equipment
- blender
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.
I have a Profesional Certification in vegan cooking; in the world of cooking based on vegetables, fruits, grains, legumes… in clean, organic and vegan food.
My cookbook is called Yo Cocino Latino..
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THe salad looks so fresh on picture 3. What camera did you use?
I use a Canon 70D with a Canon macro lens, :)