Carrot Ginger Dressing

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Tags: Carrot, Dressing, salad, Vegan
Course: Brunch, dressings, Salad
An homage to long closed Dojo Restaurant in the West Village - Carrot Ginger Dressing! For years I would fumble trying to recreate it - now a search will turn up many versions of other devotees! Here is my final adaption that will turn you into a fan!


  • 2-3 medium Carrot, peeled
  • 1/3 cup Salute Santé! Grapeseed oil
  • 1/4 cup Shallot, diced
  • 1 tbsp. Fresh ginger, peeled and chopped
  • 2 tbsp. Rice vinegar
  • 1 tbsp. Water
  • 1 tbsp. Low-sodium tamari
  • 1 tbsp. Toasted sesame oil
  • 1 tbsp. Honey
  • 1 tbsp. Miso paste (optional)
  • 1/4 tsp Salt


  • In a blender, combine all of the dressing ingredients until completely smooth. Scrape down the sides of the machine as needed. Taste and adjust seasonings as desired.
  • Refrigerate the Carrot Ginger Salad Dressing in an airtight container until ready to use. This is terrific on brown rice, a veggie patty over salad.


This produces a thick dressing. For a thinner version, just add additional water until desired consistancy.

Products In This Recipe

750ml bottles 3 pack cold pressed grapeseed oil

Cold Pressed Grapeseed Oil 750ML Glass Bottles-3pk

Salute Santé Grapeseed Oil Sofi Gold Award

Cold Pressed Grapeseed Oil 1L can

Salute Santé Grapeseed Oil Sofi Gold Award 1L 6 pack

Cold Pressed Grapeseed Oil 1L 6-Pack