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Carrot-Ginger Dressing


Rate this recipe 4.3/5 (8 Votes)


  • 1 cup vegetable oil
  • 1/2 cup rice vinegar
  • 1/4 cup soy sauce
  • 1 tbsp. sugar
  • 1 1/2 tsp. finely grated ginger
  • 2 medium carrots (about 8 oz.), peeled and roughly chopped
  • 1/2 medium yellow onion (about 6 oz.), roughly chopped
  • Kosher salt and freshly ground black pepper, to taste
  • 1 head (about 1 lb.) iceberg lettuce, trimmed and cut into bite-sized pieces, for serving


Adapted from


Step 1

Combine oil, vinegar, soy sauce, sugar, ginger, carrots, and onion in a food processor, and process until smooth; season with salt and pepper. Combine dressing and lettuce in a bowl, and toss until evenly coated; serve immediately. Unused dressing will keep for up to two weeks in the refrigerator.


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