Carrot-Ginger Dressing


Recipe provided by Chef Crusco Catering in Austin, TX


  • 2 Carrots – Peeled and roughly chopped
  • 1 (3-4 inch piece) Ginger – Grated
  • 1 small Shallot – peeled and roughly chopped
  • 3 tbsps. Rice Wine Vinegar
  • 1 tbsp. Sherry Vinegar
  • 2 tbsps. Orange juice
  • 1 tbsp. Sesame Oil
  • 5-6 tbsps. Water
  • 6-7 tbsps. Vegetable Oil
  • Sea Salt & Pepper – to taste


  1. Blend the carrots, shallots, ginger, vinegars, oj, water and sesame oil in a blender or food processor.
  2. With the machine running, slowly add the vegetable oil until emulsified. Taste and season with salt/pepper.
  3. Serve with almost any Salad, as a dip for Crudite or Grilled Vegetables. You can also thin it out with water or stock and serve as a Sauce with Seafood. Enjoy!