Carrot-Ginger-Turmeric Dressing

Happy Monday!

I hope that everyone had a nice weekend. We spent lots of time outside this weekend, and I had a great run on Saturday. After a month, I finally have my ‘speed’ back on the long uphills here. It feels good!

On Sundays, I like to plan a few meals for the week, and make some lunches to bring to work. Salads are my favorite, but they often aren’t the best lunch to pack ahead. One of my solutions to this is to pack salad and dressing separately. Another is to use hearty greens like shredded cabbage.

This dressing is wonderful on a crunchy cabbage salad. It is very flavorful, so it can dress up a very simple salad. Try it on cabbage with grilled chicken, radishes, and avocado.


3 carrots, peeled and chopped

1 tablespoon sliced fresh ginger

1 tablespoon peeled, sliced fresh turmeric

1 teaspoon honey

1/2 tablespoon olive oil

1 tablespoon rice wine vinegar

1 tablespoon water


Place all of the ingredients in a food processor and blend until smooth. If the dressing is too thick, add more water until you reach desired consistency.


2 Comments Add yours

  1. This looks so good, I love carrots πŸ™‚ I used to always eat a carrot before dinner when I was a kid! Yay for getting faster on those uphills too, I’ve been working on mine lately aswell! Oh the burn πŸ˜‰


    1. I’m definitely feeling the burn! Enjoy your running!


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