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Dinner recipe · from the recipe book

Carrot Ginger Honey Mustard Vinaigrette

A bright, silky blended vinaigrette with sweet carrot, warm ginger and tangy honey mustard that clings nicely to crisp greens.

Carrot Ginger Honey Mustard Vinaigrette

Ingredients

  • 1 medium70 gCarrotspeeled and roughly chopped
  • 1 tbsp grated6 gFresh gingerpeeled and roughly chopped
  • 3 tbsp40 gCanola oil
  • 1⅛ tsp5 gToasted sesame oil
  • 2 tbsp30 gApple cider vinegar
  • 1½ tbsp20 gYellow mustard
  • 1 tbsp20 gHoney
  • 2 tbsp (30 ml)30 gOrange juice
  • 1½ tbsp20 gWater
  • ⅛ tsp1 gSalt
  • ¼ tsp0.5 gBlack pepper

Steps

  1. Prep first: peel and roughly chop the carrot and the ginger so they blend smoothly.
  2. Put the carrot, ginger, cider vinegar, orange juice and water in a blender and blend on high until very smooth, about 1 minute.
  3. Add the mustard, honey, salt and black pepper and blend a few seconds to combine.
  4. With the blender running on low, slowly pour in the canola oil until the dressing thickens.
  5. Keep the blender on low and pour in the toasted sesame oil, blending until creamy.
  6. Pour into a jar and serve over leafy salads, about a quarter of the dressing per serving; shake before using. It keeps covered in the fridge for up to 4 days.

Contains: Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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