I’ve been playing around a lot lately with adding more and more vegetables to my meals and trying to do so in a sneaky and more clever way than just cooking them and plopping them on my plate. This Carrot Ginger Dressing is a fun asian twist on a vinaigrette.

I’m not quite sure how, but somehow the dressing ends up with an almost creamy texture. It’s light and bright and has just enough of a kick of ginger in there to keep you coming back for more. With it being so quick and easy to make that I’ll be using it this entire week for my lunches.

You could really use this dressing on any asian style salad, but I find it best personally of I keep it simple when it comes to salads and their dressings. Greens of some sort and something to give it just a little crunch, like onion, carrot, etc.

Being as this dressing is made with fresh raw carrots, I wouldn’t recommend keeping it past 5 days, not that you’ll likely be able to with how good it is!

I put my Carrot Ginger Dressing over some baby spinach and added in a few slices of red onion, halved cherry tomatoes, a few sesame seeds on top, and a ‘soy sauce’ marinated hard-boiled egg. It’s one of my new favorite lunches. Easy to toss together and so damn good.

Step-by-Step Photos:

Nutritional Claims: Low Carb • Low Sodium • Low Potassium • Kidney Friendly • Keto Friendly • Vegetarian • Pescatarian • Paleo • Dairy Free • Gluten Free • Wheat Free • Egg Free • Milk Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher