Carrot Ginger Dressing

This carrot ginger dressing is creamy, vibrant, bright, and refreshing! Toss it with salads, drizzle it over grain bowls, or use it as a dipping sauce.

Carrot ginger dressing

I know it’s just a simple sauce, but this carrot ginger dressing is still one of my favorite recipes on Love & Lemons. It’s creamy, zingy, vibrant, and bright, with a slight sweetness from the carrots and bite from the ginger. It calls for 6 ingredients (including salt and water!), and it keeps in the fridge for up to a week.

I make a batch whenever I get the chance. This carrot ginger dressing is exactly what I want to drizzle over a grain bowl at lunchtime, toss with a side salad at dinner, or use as a dipping sauce for almost any savory snack. I’ve shared it a few times on the blog before, with this salad and this sushi roll, but I thought it was overdue for a post of its own. I hope you love it as much as I do!

Carrot ginger dressing recipe ingredients

Carrot Ginger Dressing Recipe Ingredients

You only need 6 ingredients to make this vibrant carrot ginger dressing:

  • Carrots, of course! One large or two smaller carrots should cover it.
  • Ginger – Tip: store washed and peeled fresh ginger in the freezer so you always have some on hand!
  • Rice vinegar – It makes the dressing zingy and bright.
  • Extra-virgin olive oil – It gives the dressing body and richness.
  • Water – Use more or less depending on how thick you want the dressing to be. If I’m using it as a dipping sauce, I use less water. If I’m tossing it with a salad, I use more.
  • And sea salt – To make all the flavors pop!

Find the complete recipe with measurements below.

Hand drizzling olive oil over chopped carrots on a baking sheet

How to Make Carrot Ginger Dressing

This carrot ginger dressing recipe is super simple to make! Here’s how it goes:

First, roast the carrots. Roasting the carrots concentrates their sweetness, and it helps the dressing blend into a super-smooth puree. Chop them into 1/2-inch chunks, toss them with olive oil, at roast at 425°F until the carrots are tender, about 20 minutes.

Carrot ginger dressing recipe ingredients in a blender

Then, blend! Add the chopped carrots and ginger to a blender along with the olive oil, vinegar, and salt. Pour in 2/3 cup water and blend until smooth. If you prefer a looser dressing, add up to 1/3 cup additional water and blend again. That’s it!

Carrot ginger dressing in a blender

How to Use Carrot Ginger Dressing

This carrot ginger dressing is such a versatile sauce to keep on hand! Toss it with a simple green salad, or try it out in this kale salad recipe. It’s also fantastic on a grain bowl. Swap it in for the sauce in any of these grain bowl recipes:

If you have any dressing leftover, try using it as a dipping sauce! It’s great with raw veggies like bell peppers and cucumbers as well as steamed, roasted, or air fried broccoli. I also love to serve it with homemade sushi rolls, like these savory shiitake ones or these marinated beet ones. Of course, if you want your at-home sushi night to be more like a meal at a Japanese restaurant, you can enjoy the sushi with tamari or soy sauce for dipping and toss the dressing with a salad on the side.

How do you like to use carrot ginger dressing? Let me know in the comments!

Carrot ginger dressing recipe

More Favorite Dressing Recipes

If you love this carrot ginger salad dressing, try one of these dressing recipes next:

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Carrot Ginger Dressing

rate this recipe:
5 from 14 votes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves 4 to 6
This carrot ginger dressing is creamy, vibrant, bright, and refreshing! We love to toss it with salads, drizzle it over grain bowls, or use it as a dipping sauce. It keeps well in an airtight container or Mason jar in the fridge for up to a week.


  • cups chopped carrots, 1 large or 2 small carrots
  • ⅔ to 1 cup water
  • ½ cup extra-virgin olive oil, more for drizzling
  • ¼ cup rice vinegar
  • 1 tablespoon chopped fresh ginger
  • ½ teaspoon sea salt


  • Preheat the oven to 400°F and line a baking sheet with parchment paper.
  • Toss the carrots with olive oil and spread evenly on the baking sheet. Roast for 20 to 25 minutes, or until the carrots are soft.
  • Transfer the cooked carrots to a blender and add ⅔ cup water, the olive oil, vinegar, ginger, and salt. Blend the dressing until smooth. If the dressing is too thick, add up to ⅓ cup more water and blend again.
  • Chill the dressing in the fridge until ready to use.


5 from 14 votes (10 ratings without comment)

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Rate this recipe (after making it)

  1. Melanie Cunanan-Ross

    This review is long over due. I have been making this dressing for a while now. Initially , this was a recipe I chose to make for my best friend who is a picky vegetarian and not only did she love it, I ended up loving it too! For reference, I am a fervent cook and tough critic when it comes to recipes-always altering/changing/substituting to my liking. But this recipe, I didn’t change a thing and the flavor profile…perfect! You have sweet, tangy and savory notes all melding together for a healthy delicious dressing. Thank you Jeanine for this wonderful, health conscious recipe.

    • Phoebe Moore (L&L Recipe Developer)

      Hi Melanie, thank you so much for your comment! I’m so glad you love the dressing. It’s one of our favorites too!

  2. Leah

    This sounds perfect but we are all on a low sodium/no sodium diet. Would you suggest submitting anything for the salt?Or just leave it out?
    Thank you!

  3. Nina

    What sort of vinegar or condiment can I substitute for rice vinegar here, please? Of vinegars, I only have and can get red wine vinegar. Some more ideas would really be appreciated. : )
    Simple, healthy and (looks like) a good recipe, thanks!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Nina, If you can’t get rice vinegar, I would recommend trying apple cider vinegar, white wine vinegar, or lime or lemon juice instead. I hope this helps!

  4. Stephanie

    5 stars
    This is SO GOOD! I’ve had it on a rice bowl and salad so far and I just made it yesterday!

    • Phoebe Moore (L&L Recipe Developer)

      Yay! So glad you’re loving it.

  5. Hary Thomson

    5 stars
    This is my new favorite salad dressing. I have made it at least 3 times by last month. Thank you so much for the awesome recipe!

    • Jeanine Donofrio

      I’m so glad you’ve been loving it!

  6. Jennifer

    What blender do you recommend?

    • Jeanine Donofrio

      Hi Jennifer, I love my Vitamix, any model, they’re great blenders that you’ll have for many many years.

    • Jeanine Donofrio

      I’m so glad you loved it!

  7. Julie

    5 stars
    Hi! I just made the carrot/Ginger dressing and IS IT YUMMY! THANK YOU. I wouldn’t change a thing

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.