One of my favorite things about traveling is getting to try new foods and flavor combinations that I might never think to make at home.
Because when I’m in my regular routine, I tend to make the same few types of meals over and over again. Basically tacos, tacos, tacos…and the occasional taco salad for variety. 🤣
While we were in Japan, I kept coming across this bright, slightly sweet carrot ginger dressing at different restaurants. It was such a different flavor profile from the dressings I usually reach for.
And by “dressings,” I obviously mean my jalapeño yogurt sauce.
You know the one.
The carrot ginger flavor stayed on my mind after we came home, so I decided to try recreating it. And because I’ve apparently never met a recipe I didn’t want to add Greek yogurt to, a couple of generous dollops of my trusty low-fat Greek yogurt made their way into the blender.
And voilà!
I’d like to formally introduce you to my Creamy Carrot Ginger Dressing.
It’s creamy and tangy, with a subtle sweetness from the fresh carrot and a bold little kick from the ginger. A splash of rice vinegar brightens everything up, while tamari and sesame oil add just enough savory flavor to balance it all out.
It may not be exactly like the carrot ginger dressing I enjoyed in Japan, but it was inspired by those flavors and given my signature Greek yogurt twist.
The whole recipe takes just a few minutes to make, uses seven simple ingredients and comes in at around 25 calories per serving. Drizzle it over salads and grain bowls, serve it as a veggie dip or use it to add a fresh pop of flavor to chicken or salmon.
Creamy Carrot Ginger Dressing
Makes approximately 4 servings
Ingredients
- 2 ounces carrot, peeled and roughly chopped
- 2 ounces low-fat plain Greek yogurt
- 1 tablespoon fresh ginger
- 1 tablespoon rice vinegar
- 1 teaspoon gluten-free tamari
- ¼ teaspoon sesame oil
- Pinch of salt
Instructions
Add the carrot, Greek yogurt, ginger, rice vinegar, tamari, sesame oil and salt to a high-powered blender or small food processor.
Blend until smooth and creamy, stopping to scrape down the sides as needed.
For a thinner, more pourable dressing, blend in water one teaspoon at a time until it reaches your preferred consistency.
Taste and adjust with another splash of rice vinegar, tamari or a pinch of salt as desired.
Serve immediately or transfer to an airtight container and refrigerate until ready to use. Stir before serving.
Approximate Macros
Per serving, based on 4 servings:
- 24 calories
- 1.6 grams protein
- 3 grams carbohydrates
- 0.6 grams fat
Macros may vary slightly depending on the Greek yogurt and tamari used.
Ways to Serve Creamy Carrot Ginger Dressing
Drizzle it over a salad with shredded cabbage, cucumber, edamame and avocado. Spoon it onto a chicken, salmon or tofu rice bowl. Use it as a dip for sliced vegetables, or thin it with a splash of water and toss it with chilled gluten-free noodles.
It’s fresh, creamy and completely different from my usual taco-adjacent rotation.
Although now that I think about it, it would probably be delicious on a taco too. Some habits die hard. 🤣
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