Molly Sims’ Carrot-Ginger Dressing Recipe

If you’ve ever felt your salad dressing was a bit… boring, meet the game-changer: this vibrant and creamy carrot-ginger dressing brings bright spring-roll flavors and the light tang of Japanese-style sauces (think what you might enjoy at a Japanese steakhouse salad bar) to your greens. Inspired by Japanese dressings built around fresh grated root veggies, sesame oil and rice vinegar, this version starring carrots, ginger, coconut aminos and a hint of citrus turns everyday salad into something you look forward to. Whether you’re drizzling over leafy greens, using as a dip for crudité or turning it into a marinade, this recipe gives you sleek, fresh, and flavor-packed results in minutes.

We’ve got Molly Sims to thank for this simple-yet-sophisticated recipe (below). Press play to see how it all comes together.

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Carrot-Ginger Dressing

Carrot-Ginger Dressing Ingredients

• 1 medium carrot
• 2 tablespoons fresh ginger, chopped
• 1 teaspoon brown sugar or coconut sugar
• 2 tablespoons rice vinegar
• 1 teaspoon fresh lemon juice
• 2 teaspoons coconut aminos
• 2 teaspoons sesame oil
• Pinch of salt

How to Make Carrot-Ginger Dressing

1. Put all ingredients into a blender and pulse until smooth.
2. Drizzle it on greens, salad or anything else that sounds delicious.

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Carrot-Ginger Dressing Nutrition Facts

*Estimated per serving (recipe yields approximately 4 servings of 2 tbsp sauce). Based strictly on Thrive Market’s ingredient amounts.

Serving Size	2 tbsp
Calories	≈ 40 kcal
Protein	≈ 0 g
Carbs	≈ 5 g
Sugar	≈ 3 g
Fiber	≈ 1 g
Fat	≈ 2 g

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Carrot-Ginger Dressing Variations & Tips

• Extra carrot texture: Grate the carrot instead of blending for a slaw-style bite and more crunch.
• Make it ultra creamy: Add 2 tablespoons of Greek yogurt or silken tofu to create a thicker dip version.
• Kick up the heat: Add ¼ teaspoon chili garlic sauce or a pinch of red pepper flakes for a spicy twist.
• Switch up the aminos: Use tamari or reduced-sodium soy sauce instead of coconut aminos if you’re not gluten-free.
• Herb uplift: Stir in a tablespoon of chopped chives or cilantro just before serving for fresh herbal lift.
• Lighten it up: Use half the sesame oil and replace with a neutral oil (like avocado or grapeseed) for a lighter version.
• Make ahead: Store the dressing in an airtight jar in the fridge—shake well before use as natural separation may occur.

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Best Carrot-Ginger Dressing Pairings

• Green-leaf salad: Drizzle over mixed baby greens, shredded cabbage and carrots for a crunchy, vibrant side.
• Asian-style slaw: Use it as the dressing for shredded napa cabbage, edamame and radish—top with toasted sesame seeds.
• Veggie dip: Offer as a dip for raw snap peas, cucumber spears and red pepper strips for easy snacking.
• Grilled protein: Brush onto grilled salmon or tofu just before finishing, then serve with the dressing on the side.

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When to Make Carrot-Ginger Dressing

• Weeknight dinner upgrade: Make a quick salad with this dressing to elevate a simple protein + veggie plate.
• Potluck or picnic: Toss the dressing with coleslaw right before serving to keep veggies crisp and fresh.
• Light lunch pack: Pack the dressing separately and combine with chopped greens or quinoa at lunch to avoid soggy leaves.
• Entertaining: Serve as part of an appetizer board: crudité army + this dressing + toasted sesame seeds = impressive and simple.
• Pre- & post-workout snack: Blend this dressing into shredded carrot & shredded chicken over spinach for a protein-rich bowl with a flavour punch.

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Video credits
Produced and Directed by: Liza Glucoft
Director of Photography: Naeem Munaf
Editor: Stephanie Provence