Ginger Carrot Vinaigrette


You know that delicious ginger-y/miso-y/carrot-y salad dressing you order with your salad at Japanese steak houses? And likely ask for extra? This is that. Simple, fresh, clean, and oh-so tasty. Put it on your salad, marinate your chicken in it, drizzle it over a grain's surprisingly versatile. I posted a teaser to this on Instagram a few weeks ago, and people went bonkers direct messaging me for the recipe. All good things come to those who wait! Just wanted to make you sweat it out a little longer. LOL just kidding...I really meant to post this a while ago I just forgot about per usual. Oh well, it's here now. So quit your complaining and enjoy it :)


  • 2 large carrots, peeled and coarsely chopped
  • 1/4 small red onion, coarsely chopped
  • 1 garlic clove, peeled
  • 2 tbsp fresh ginger, peeled
  • 2 tbsp rice vinegar
  • 2 tbsp coconut aminos or tamari
  • 2 tbsp toasted sesame oil
  • 2 tbsp avocado or olive oil
  • 1 tbsp honey
  • Pinch of sea salt (plus more to taste)


  1. Place all ingredients in a food processor or high speed blender and process until smooth! Depending on the blender/processor, the end result might be somewhat pulpy from the carrots - but that's ok! It's still delicious!