June 13, 2014

Salt-Free Chunky Carrot Dressing


Carrots aren’t just for rabbits. Or dips. Or stews. Or over-steaming in microwaves.

Fresh carrots are a thing of beauty. They actually come in a rainbow of colors, which will easily jazz up a raw veggie party platter. And they are pretty much “in season” all year long. Which you can’t say for asparagus or cherries or white pants.

Best of all, carrots are higher in natural sodium than most whole ingredients. It charts in at 50mg per large carrot. Seriously. Take a look at a bottle of carrot juice the next time you’re at the market. Which is why they taste so darn great in salads and stews. And of course, this Chunky Carrot Dressing.

A quick blend of steamed carrots (not of the over-cooked, microwave kind) with sweet onions and fresh orange juice creates the perfect, creamy balance of sweet, sour, and natural “saltiness.” As well as color! An often-forgetten sixth “taste” element when eating.


Once you make your carrot dressing, though, what do you do with it? First, you try not to eat it with your fingertips. Or at least, not all of it.

Then, bring it to your next BBQ and slather it your burger, your steak, or your chicken wings. Or go for something lighter and vegetarian, and use instead of ranch on your next wedge salad or potato salad! Roots on roots! Or get really wild and toss it with slices ripe nectarines and heirloom tomatoes for something really unique and special. Can you even imagine? Prepare to blow peoples’ minds with this one.

So remember, carrots are packed full of natural sodium. Use it to your cooking advantage. Go beyond the obvious. And make a dressing.

Chow on.


Makes 3/4 cup


  • 1 medium carrot, roughly chopped
  • 1/2 cup grapeseed or olive oil
  • 1 tablespoon apple cider vinegar
  • 2 tablespoon orange juice
  • 1/4 white onion, roughly chopped


Fill a small pot with 2 inches of water and then place a steamer basket on top, above the water. Place the carrot pieces in the steamer basket and with the lid on, steam over medium heat until the carrots are tender, 12 to 15 minutes.

Then transfer the carrots to a small food processor or blender. Add the remaining ingredients and blend until smooth. Slather, dip, and dress immediately or refrigerate until use. Will keep in the fridge for a week.

Note: If you want to bump up the flavor and natural sodium, add 1 small yellow beet, peeled and steamed, to the blender with the carrot and other ingredients.

 +sodium count: Carrot: 42 per medium carrot

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