Carrot-Ginger Dressing

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  • ¼ cup fresh ginger, minced
  • 2 garlic cloves, sliced
  • ¼ cup diced onion
  • 2 cups peeled and shredded carrots
  • 2 Tablespoons Apple juice
  • 1 teaspoon toasted sesame oil or to taste
  • 1 cup olive oil or safflower oil
  • ½ -3/4 cup apple cider vinegar


Put ginger, garlic, onion and carrots in a food processor and finely chop.

Transfer to a blender.

Add apple juice, oils and vinegar and blend well. Taste and adjust seasonings.

This dressing will keep refrigerated, tightly covered for 10 days.


Source: Candle Café Cookbook

Carrot Ginger dressing photo

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