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Carrot Ginger Dressing

There are so many ways to use carrots. It's such a versatile vegetable. Chop them up for salads and stir fries, braise them with a roast, stir them into soups and stews, grate them for muffins or a cake, add them to your juicer or smoothie blender, or just enjoy them raw.

With all of the other crunchy vegetables we sent in our boxes this week, it seemed a bright and flavorful salad was in order! We’re blending a couple carrots with fresh ginger, rice vinegar, and toasted sesame oil into the most delicious carrot ginger dressing. It’s a classic sushi restaurant-style dressing that transforms a simple lettuce salad into something truly satisfying.

We’d love to see all of the simple and special ways you’re using this week's produce! Be sure to snap a photo of your kitchen creations, post it to social, and tag us @realfoodremedyrx.

Carrot Ginger Dressing

Active time: 10 Min.

Total time: 10 Min.

Yield: 1 ¼ cups dressing


¼ cup avocado oil (or other neutral salad oil)

⅓ cup rice vinegar

1 cup chopped peeled and chopped carrots

1-inch knob of ginger, peeled and chopped

1 teaspoon toasted sesame oil

1 teaspoon honey

¼-½ teaspoon sea salt

1-2 tablespoons water

Salad ingredients: chopped lettuce, sliced radishes, sliced bell pepper, sliced green onion, grated carrot, grated beet, chopped avocado, sesame seeds


In a high-powered blender, add the avocado oil, vinegar, carrots, ginger, sesame oil, honey, and sea salt. Blend until smooth. Thin to desired consistency with water. Add salt to taste. Serve over salad.

Will keep in the fridge up to 4 days.

By Carolyn Hodges MS RDN


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