Best Carrot Ginger Vinaigrette Recipes

Carrot and Beet Salad with Ginger Vinaigrette image

Yield Serves 6

Number Of Ingredients 11

1/4 cup minced shallot
2 tablespoons minced peeled fresh ginger
1 garlic clove, minced
1/4 cup rice vinegar (available at Asian markets and some supermarkets)
1 tablespoon soy sauce
1/2 teaspoon Asian (toasted) sesame oil
Tabasco to taste
1/2 cup olive oil
4 cups finely shredded carrots
4 cups finely shredded peeled raw beets (about 3/4 pound)
spinach leaves, washed thoroughly, for garnish if desired

Steps:

In a blender purée shallot, ginger, and garlic with rice vinegar, soy sauce, sesame oil, and Tabasco. With motor running add olive oil in a stream and blend until smooth.
In separate bowls toss carrots with half of the dressing and beets with remaining half. Divide carrot salad and beet salad among 6 plates and garnish with spinach leaves.

CARROT-GINGER VINAIGRETTE image

Categories Carrot

Number Of Ingredients 8

1/4 cup grated carrot
3 tbsp fresh orange juice
1 tbsp onion or shallot, finely chopped
1 tbsp extra-virgin olive oil
2 tsp rice vinegar
1 tsp honey
1 tsp minced peeled fresh ginger
1/4 tsp salt

Steps:

Combine all ingredients in a mini food processor; process 1 minute or until well combined.

Carrot-Ginger Vinaigrette image

Provided by Krystal McDow @kmcdow

Categories Dressings

Number Of Ingredients 7

1 cup(s) shredded carrot
1/2 cup(s) canola oil
1/3 cup(s) rice vinegar
2 tablespoon(s) white miso
2 tablespoon(s) chopped onion
1 tablespoon(s) chopped fresh ginger
1 tablespoon(s) reduced-sodium soy sauce