Carrot Ginger Dressing

Carrot Ginger Salad Dressing (Dairy-free, Soy-free, Gluten-free, Peanut and Treenut-free, Nightshade-free

With the end of week three of social distancing I am reflecting on My 19 For COVID-19.  I made a sourdough starter and am researching recipes.  I am spending time with my new Turtle cat.  And I am trying really hard to eat some salad everyday.

One of the things that I find hard on our avoidance diet is salad dressing. I like making salads but just greens with dressing often is hard since it seems like it should be fast and easy, but is not.  One of the dressings that I make is the carrot ginger dressing you often see at sushi restaurants.  Making it at home lets you control the consistency and the amount of oil in the dressing.  In this recipe I often leave out the oil/water or add just a small amount of water to make it more pourable.

Enjoy this over greens, cucumbers and avocado, or a poke bowl

Carrot Ginger Dressing

  • Servings: 6
  • Difficulty: easy
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  • 3 medium carrots (peeled)
  • 1/4 cup fresh ginger (peeled)
  • 2 tablespoon white onion
  • 1/4 cup rice vinegar
  • 1 tablespoon coconut aminos (or soy sauce)
  • 1 tablespoon sesame oil
  • pinch of salt
  • up to 1/2 cup of oil or water


Place all ingredients except oil/water in a food processor and blend until smooth.  slowly add water or oil until desired viscosity.  I like mine very think so I usually leave out the oil/water.

Enjoy on greens with cucumbers and avocado.  Sprinkle with toasted sesame seeds for a finished effect.