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carrot-ginger vinaigrette

Recipes > Salads+Soups

By: Candice Kumai

If you love the subtle sweetness of carrots balanced with the acidity of rice vinegar, the spice from ginger, and the saltiness of tamari, you’re gonna die when you taste this delicious, oil-free dressing—perfect over a bowl of mixed greens and brown rice.

Yields 1 1/4 cups


3 carrots, peeled and roughly chopped

2 tablespoons yellow onion, roughly chopped

1/2 cup rice vinegar

2 tablespoons reduced-sodium tamari soy sauce

2 tablespoons water

2 tablespoons peeled and roughly chopped fresh ginger



Combine all of the ingredients in a blender and blend until smooth. Store the dressing in a resealable glass jar, refrigerated, for up to 2 weeks.

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CLEAN GREEN TIP: Dressing should never drown your greens! When you make your own clean, simple dressings, the flavor will pack such a punch that a little will go a long way.

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