Carrot Ginger Dressing

I'm over it. Yup, I believe in the power of a positive attitude. I believe that in each moment, in each interaction, I make a choice  between cynicism and appreciation and thus transform the flavor of my day.   

But, when living in Oregon with only a tease of sun for the past few months, I'm totally and completely over it! I want to throw a tantrum and stomp my feet demanding an end to the dark mornings and drizzly days. I'm ready to frolic in the sun, big time. Do you know that feeling?

There are two things about winter that can quiet my temper tantrum; snow and citrus.

This winter is certainly bringing on the snow, so got that covered. As for citrus, New Season's Market in Portland had a citrus sampling table this weekend that transported me to heaven. There was a crazy variety from tart grapefruits to sweet lemons. I'm sure I outstayed my welcome at the sampling table, ahem, but who cares? Gotta get your happiness wherever you can get it. 

It's just about enjoying the small things.

It's about stealing a moment to notice when something makes you feel you good. I can't promise that this recipe will make the sun come out. I can promise that this dressing will taste like a bite of sunshine. If you love citrus and ginger (which I should have mentioned, ginger is naturally warming, so perfect for winter), then this recipe is for you. 

The best part is that you can make a large jar-full and it lasts for over a week. 

Yield: Makes ~ 1 pint-sized mason jar full - enough for a lot of salads!                                            Prep time: ~10 minutes


  • juice from 1 large, sweet orange (pictured: cara cara orange)

  • 1/2 cup rice vinegar

  • 3-4" of fresh ginger root, peeled and coarsely chopped- add  more or less depending on how strong the ginger and how spicy you like it 

  • 1/4 sweet white onion (ie walla walla), peeled and chopped

  • 3 heaping tbsp miso* 

  • 2 large carrots - I don't bother to peel them, up to you

  • 1/2 cup extra virgin olive oil 


Combine everything in a food processor or a powerful blender and mix well. Dressing will remain slightly chunky. If you prefer a smoother version, add more olive oil and blend longer. 

*Miso: As in the miso soup you get in sushi restaurants. Miso is naturally fermented from soybeans so it has probiotics to boost your immunity and improve digestion. It also has a rich, umami flavor that adds a lot of depth to dressing and sauces without any of the "bad" stuff like fat and artificial ingredients. 

You can find it in most grocery stores in the refrigerated section or the health-food aisle. Definitely get miso paste rather than the powder to make sure those healthy gut bugs are still alive. 


  • Romaine Lettuce
  • Grilled Chicken
  • Roasted Beets
  • Quinoa

Try this dressing on pretty much any vegetable, grain or protein like chicken, fish or tofu. Sometimes I eat it by the spoonful :) Let us know how it goes!

Please share, what helps get you through the dreary winter weather?