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Carrot Ginger Dressing

This Carrot Ginger Salad Dressing is just like the ones you get in Japanese restaurants. It’s made with whole carrots and fresh ginger so it’s really healthy. This recipe is allergy friendly (gluten, dairy, shellfish, nut, egg, and soy free) and suits the autoimmune protocol diet (AIP), paleo and vegan diets.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Salad Dressing
Cuisine: American, Asian
Servings: 2 cups
Calories: 763kcal
Author: Beth Chen


  • 2 Carrots roughly chopped
  • 1 inch knob Ginger about 1 teaspoon Fresh Ginger, roughly chopped
  • 1 Shallots roughly chopped
  • 3/4 cup Extra Virgin Olive Oil
  • 1/2 cup White Wine Vinegar
  • 2 tablespoons Water
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Ground Black Pepper optional for AIP


  • Combine all the ingredients into a blender.
  • Blend the mixture until smooth.
  • Serve immediately or store in refrigerator in an airtight container until you are ready to use.


The dressing will last about 3 days in an airtight container if stored in the refrigerator.


Serving: 4tablespoons | Calories: 763kcal | Carbohydrates: 8g | Protein: 1g | Fat: 81g | Saturated Fat: 11g | Sodium: 632mg | Potassium: 260mg | Fiber: 2g | Sugar: 4g | Vitamin A: 10191IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 1mg