Sweetened and flavored with carrot juice, this vinaigrette salad dressing is free of added sugars but not short on flavor! It’s great on salads with southwestern toppings!
Isn’t this dressing the most beautiful color? I love keeping a jar of salad dressing in the fridge and this carrot vinaigrette salad dressing is my new favorite. I hardly ever stray from my honey mustard vinaigrette, but this one is definitely worth straying for.
About this Carrot Vinaigrette Salad Dressing
I use pure carrot juice (I buy mine but if you have a juicer at home, make your own!) for the base of this dressing. Not only does it add incredible flavor and color, but it also sweetens the dressing naturally since carrots are so beautifully sweet.
The carrot juice just so happens to be the only sweet element of the dressing. Typically when I make dressing, I add a little honey to mellow things out a little, but with this dressing, it’s not at all necessary.
I love this carrot vinaigrette salad dressing on a tossed salad with southwestern toppings. Picture mixed greens, black beans, chicken, roasted sweet potatoes, avocado, tomatoes and green onions. You could easily make your salad vegetarian or use steak instead of chicken, but the point is, this Carrot Vinaigrette Salad Dressing is great on so many things.
This dressing doesn’t have an emulsifier like honey or mustard in it, so it does separate fairly quickly. You’ll want to give it a good shake or stir and pour it on your salad right before tossing and serving.
If you love making homemade dressing, be sure to try my poppy seed dressing, homemade Italian dressing or low-calorie homemade ranch dressing. I’ve also compiled a list of dressing and vinaigrette recipes, The Best Salad Dressing Recipes.
More Salad Toppers
- Crispy Chickpeas
- Pickled Red Onions
- Pickled Radishes
- Homemade Croutons
- Olive Oil Roasted Almonds
- Savory Granola (nut-free recipe)
Carrot Vinaigrette Salad Dressing with Chili Powder and Cumin
Ingredients
- 1/2 cup carrot juice
- 1/4 cup olive oil
- 2 teaspoons white wine vinegar
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
Instructions
- In a jar, shake together all ingredients until combined.
- Store in fridge.
Notes
- Makes about 3/4 cup.
- This dressing doesn’t have an emulsifier like honey or mustard in it, so it does separate fairly quickly. You’ll want to give it a good shake or stir and pour it on your salad right before tossing and serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
This is an older recipe but I was wondering what type/brand of carrot juice you buy? It looks delicious!
I think Bolthouse Farms makes a carrot juice. :)
I love making homemade dressings – I’ve never made a carrot one, but I’m definitely going to try it now!
sounds like it packs a lot of flavor