Get my newest recipe via email:

Carrot Ginger Vinaigrette

DSCN9848

Our server gave it five stars. He described the salad’s carrot ginger dressing as bright orange delicious. What about the one with roasted beets? “That’s new as well. The goat cheese ‘fondue,’ comes in a small cup for pouring over the endive, beets and walnuts.” Crunchy green vegetable combos, each with an intriguing sauce–we ordered both.

butter lettuce and sesame seeds for carrot ginger vinaigrette

The tuna tartare on the new winter menu at Deer Valley’s St. Regis J&G Grill qualifies as salad too, in my book at least. Gingery marinade over and around sashimi grade tuna and thinly sliced radishes, resting on top of avocado hinting of wasabi–simple and dramatic all at once—a winner.

tuna tartare at St. Regis J & G Grill

I had to have the scallops with spaghetti squash, not even imagining that a warm broth of citrusy yuzu and salty soy would pull the combo together perfectly. Steeped, like hot tea, that is how our server explained it.

Pork chop with Chile Glaze at St. Regis J&G Grill

Robbie wants me to figure out the recipe for the smoked chile and berry glaze that he devoured with his pork chop. When I do, I’ll pair it with tofu or tempeh, since there’s no pork cooking around here.

dessert sampler at St. Regis J&G Grille

The desserts—I could have finished all three, one bite after another, I have such a sweet tooth. I wish pineapple for dessert (at least here in Utah) wasn’t such a hard sell, because warm brioche pudding, sweetened condensed milk ice cream and roasted pineapple make a very happy marriage—once tasted, all would be persuaded.

I’m not sure when I’ll get around to the chile glaze, but right away I made up my own carrot ginger vinaigrette–that J&G salad as inspiration.

grated carrots and ginger for Carrot Ginger Vinaigreet

The first batch I made with all extra virgin olive oil. But when cold, olive oil congeals into thickness, and the dressing sits like thick droplets on the salad. This recipe is round two, made with half canola oil and a bit of water to thin things out. It shines with color and flavor and gently coats each leaf of lettuce, just the way I like.

For the photo, I tore butter lettuce. At the St. Regis we found cherry tomatoes, cucumbers and likely arugula under the dressing. Mostly, romaine lettuce is our favorite green, mixed with whatever’s in the bin—like jicama and celery.

White miso is the mellowest of the fermented soybean pastes, and along with sesame oil, adds a certain something, that umami, the fifth taste. You can certainly forgo the miso and the sesame oil and still have a terrific vinaigrette.

Thanks for stopping by. If you like healthier desserts and interesting vegetarian recipes, be sure to sign up to receive notices when I post a new recipe. The green Subscribe box is on the upper right on desk and laptop computers. On mobile devices, scroll to the bottom.

Are you following me on Facebook? I post veggie centric food from fun places and healthy eating interest stories. Tell me what else you’d like to see there–I love hearing your feedback.

P. S. You might also like this sesame shiitake salad dressing.

This post contains Amazon affiliate links. When you purchase products via my links, it doesn’t cost you anything and I earn a tiny commission, which helps defray the costs of Letty’s Kitchen blog. Thank you for supporting Letty’s Kitchen.  St. Regis Deer Valley paid for our dinner. The descriptions and review of our meal are mine and all mine—no script from the hotel or restaurant.

Print
Carrot Ginger Vinaigrette
I made this dressing with a regular blender, but high speed blenders, like Vitamix or Blend-tec, puree the carrots smoother. If using a high speed blender--barely blend after the oil is added or you'll lose the bright orange color.
Ingredients
  • 1/3 cup rice wine vinegar
  • 2 tablespoons water
  • 2 tablespoons apple or orange juice ( I used apple)
  • 1 cup grated carrot
  • 2 tablespoons finely chopped yellow onion
  • 1 tablespoon peeled and sliced fresh ginger
  • 2 tablespoons white miso (optional)
  • 1 tablespoon honey or agave syrup
  • ½ teaspoon toasted sesame oil
  • 1/8 teaspoon Real Salt
  • Pinch cayenne pepper
  • ¼ cup extra virgin olive oil
  • ¼ cup canola oil
  • Toasted sesame seeds , for sprinkling, optional
Instructions
  1. Pour the vinegar, water and juice in a blender. see note) Add the carrot, onion, ginger, miso, honey, sesame oil, salt and cayenne. Blend to puree the carrots and ginger. Pour in the olive and canola oil and blend again. (If you blend the oil too much the dressing will lose the bright orange color—so blend with prudence.)

7 comments

  • Judi G.

    Yummy recipe ideas! Reply · 21 December, 2013

    • Letty

      Thanks Judy. Can’t wait to hear how they work for youL! Reply · 22 December, 2013

  • Laura PrimaVera

    delicious pictures, a new talent! Reply · 22 December, 2013

  • Jane Bauer

    I made the recipe, with miso, for Christmas dinner. It was a hit and everyone enjoyed it. Thank you for developing the recipe. It will be a regular in our house.
    Happy New Year…and I hope you and Robbie have a wonderful New Year’s Eve and a happy, healthy, and prosperous 2014. Reply · 28 December, 2013

    • letty

      Thanks Jane.
      Great to hear the recipe is a winner with you. Reply · 29 December, 2013

  • […] got some baby carrots in my CSA this week so can’t wait to try this vinaigrette for some simple […] Reply · 12 June, 2015

    • Letty

      Thanks for the ping Kelley. Think I’ll update and input the recipe to ziplist! Reply · 12 June, 2015

Leave a Reply