Carrot-Ginger Sauce

Course: Salad
Cuisine: American
Keyword: gluten free, salad, salad dressing, vegan
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 1 cup
Calories: 111kcal
Author: Megan Gilmore
A light, carrot-based sauce that is delicious over salads or noodles!
Print Recipe


  • 2 cups baby carrots (*shredded, if using a traditional blender)
  • 2 Tablespoons minced ginger
  • 1 clove raw garlic
  • 2 Tablespoons raw apple cider vinegar
  • 3/4 cup water
  • liquid stevia , to taste (I used 8-10 drops)


  • Throw the first 5 ingredients into a blender, and blend until smooth. Add stevia, to taste.
  • Store in the fridge for up to 5 days.


*If using a standard blender (rather than a high-powered one, like the Vita-Mix), the carrots will blend more completely if they are shredded to begin with. If you have a Vita-Mix, you can skip this step and throw the baby carrots in whole!


Calories: 111kcal | Carbohydrates: 24g | Protein: 2g | Sodium: 212mg | Potassium: 664mg | Fiber: 7g | Sugar: 12g | Vitamin A: 35300IU | Vitamin C: 7.6mg | Calcium: 82mg | Iron: 2.3mg