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healthy lowfat vegan CARROT GINGER DRESSING for salads and buddha bowls dressing alle carote e zenzero per insalate ricetta light sana vegan
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Vegan CARROT GINGER DRESSING for Buddha bowls and salads

A healthy and flavourful CARROT GINGER DRESSING. A low fat and easy to make recipe. Naturally gluten-free, delicious and perfect to season any BUDDHA BOWL or SALAD
Portata basics, dressing, Salads
Cucina Gluten-free, no-bake, Vegan
Preparazione 5 minuti
Tempo totale 5 minuti
Porzioni 150 6 1tbsp+2tsp portions da 25ml
Chef Beauty Food Blog


For the carrot ginger dressing

  • 300 g organic carrots about 230g cleaned ~ 4 carrots
  • 10 g peeled fresh ginger 12g whole
  • 24 g ~ 2 tbsp extra virgin olive oil
  • 12 g ~ 1 tbsp organic sesame seed oil or other extra virgin olive oil
  • 1 tsp maple syrup or another liquid sweetener
  • 1/2-1 teaspoon white shiro miso or gluten-free rice miso or mustard for a western version
  • 1/2 tbsp tamari optional, sometimes I like to add it to my salad

For the Buddha Bowl

  • Cooked Quinoa see here how to cook quinoa
  • Slow juicer leftovers
  • Kimchi
  • SauerKraut
  • Vegetables 
  • Avocado Hass
  • Carrot ginger dressing


  • Wash and peel the carrots with a potato peeler and peel the ginger.
  • Introduce carrots and ginger into the slow juicer and extract the juice. You will need to get around 100ml of juice.
  • Pour the juice into a reasonably large jar and add all the remaining ingredients for the dressing. Blend to emulsify with a hand blender or with a whisk.
  • Season your salad, Buddha bowl or grain salad with the dressing and enjoy it immediately.
  • Store the leftovers of the carrot ginger dressing in a glass jar with the lid and refrigerate up to 6-7 days. Shake well before using.


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Calorie: 0kcal | Carbohydrates: 0g | Proteine: 0g | Fat: 0g | Grassi saturi: 0g | Grassi polinsaturi: 0g | Grassi trans: 0g | Colesterolo: 0mg | Sodio: 0mg | Fiber: 0g | Zucchero: 0g