Carrot-Ginger Dressing Recipe

It doesn't take much to make this incredible dressing. The simplicity of this recipe lies in paying tribute to the beauty of the flavors of both carrots and ginger. Blend fresh carrots, garlic, and some minor flavor enhancers, and boom. Plus, this dressing is loaded with nutrition, has less than 1g of carbs (pssst it's keto friendly), and did I mention it's better than the one you'll find at Trader Joe's? 

How to a Simple Carrot-Ginger Dressing

There's no secret to this. It's as simple as prep, blend, taste and store. 

To make this magical yellowish-orange sauce, you'll need the following ingredients. 

Kitchen Needs:

  • Blender
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Zester or small grater

Step One: Peel, Cut, Grate

Wash carrots and ginger. Peel carrots and discard skin. Cut the top of the carrot and also discard. Peel ginger using a spoon and discard skin. Ever wondered why peeling fresh ginger and turmeric is better to do so with a spoon? I explain this pro-tip in this delicious almond-turmeric sauce recipe

Cut carrots into smaller pieces and add into blender. Grate ginger into blender using a zester or small grater. You can also cut the ginger into smaller pieces, but grating it removes any difficult fibrous parts, and removes the pulp of the ginger.

Step Two: Blend and Store

In the same blender, add the rice vinegar, sesame oil, nutritional yeast, coconut aminos, honey, and miso. Blend starting slow and increasing speed to medium. Once at medium, slowly add grape seed oil to emulsify and create the dressing. Stop the blender, taste for seasoning and add any salt and pepper if needed. 

Store in a jar or Tupperware in the fridge and use as needed. Make sure your container is air-tight and store for up two two weeks at most. Make sure any and all utensils coming in touch with your sauce are always clean to avoid cross contamination.

Tip: After it sits for a little while, the oil may separate out. Make sure you shake the container before each use to keep it well blended.

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Get more amazing sauce recipes like this one - check out our full collection of 15 healthy fat keto sauces for more inspiration.

Carrot-Ginger Dressing


5 min


5 min




I typically use this dressing to season my vegetables and salads. The umami of the tamari and miso shine through, while beautifully mixing with the sweetness of the carrot and unique taste of the ginger.


  • 2 Carrots, peeled, rough chop
  • 1 tablespoon Ginger, peeled, grated
  • ⅓ cup rice vinegar
  • ½ cup grapeseed oil
  • ¼ cup sesame oil
  • 1 tablespoon nutritional yeast
  • 1 teaspoon Coconut Aminos or Tamari
  • 1 teaspoon honey
  • ½ teaspoon miso (optional)
  • Pinch Kosher salt and black pepper


  1. Peel carrots and ginger. Grate ginger using a zester. Cut peeled carrots into small pieces. Add both to a blender.

  2. Add rice vinegar, sesame oil, nutritional yeast, tamari or coconut aminos, honey, miso, salt, and black pepper to the blender.

  3. Cover and turn on over slow speed, slowly increasing to medium-high speed. Slowly pour ½ cup of grapeseed oil into the blender. Once all oil is added, turn the blender off, taste for seasoning, and adjust as needed.

  4. Store in a jar or airtight container in the refrigerator and use as needed.


  • Shake the container before each use.


Servings: 28-1 Tbsp | Calories Per Serving: 60

  • Total Fat 6g
  • Cholesterol 0mg
  • Sodium 15mg
  • Total Carbohydrates 1g
  • Sugars
  • Protein 0g
  • Vitamin A
  • Vitamin C