24 Carrot Gold Dressing

Fresh carrots combine with a touch of tahini in this nutrient-rich, creamy dressing. The hint of ginger adds a beautiful avor boost. Try this on grains too!

Course dressing, Salad, sauces


  • 1/2 cup raw carrot cut in discs or small chunks
  • 1 - 1 1/2 tbsp tahini use full 1 1/2 tbsp for fuller flavor
  • 1 1/2 tbsp red wine vinegar
  • 1/2 tsp fresh ginger roughly chopped
  • 1/4 tsp sea salt rounded
  • 1/2 tbsp chickpea miso (see note) can substitute another mild miso, such as brown rice or barley
  • 1 tbsp pure maple syrup
  • 1/3 cup water


  1. Using a standing blender (high-powered works best to smooth, but regular blender will also work, just puree longer), puree all the ingredients until very smooth. Serve, or refrigerate. Will keep about 4-5 days in the fridge.

Recipe Notes

Ginger Note: Fresh ginger has a better flavor than dried ginger. Buy a few knobs and keep it in your refrigerator. Then, for this recipe, simply trim away the peel and chop a small amount, you need just a little. It doesn’t have to be finely chopped as the blender will take care of working it through the dressing.

Chickpea Miso Note: Chickpea Miso has a lovely mild flavor. There are several brands on the market, for more info see this post.

Serving suggestions: In addition to greens, this dressing fabulous worked into quinoa or another whole grain (like millet, sorghum, brown rice). In the fall/ winter bowl, drizzle over freshly cooked grains with fresh veggies for a warming, comforting bowl. In the summer, use pre- cooked/chilled grains and veg for a cooling summer bowl.