Fresh and Flavorful: Carrot-Ginger Dressing For Cabbage Slaw

OMG!!I am beyond excited to share this incredibly tasty dressing that completely transformed my cabbage slaw! It’s bright, zesty, and packed with fresh flavors. I simply shredded red and white cabbage, tossed it with a luscious carrot-ginger dressing, and finished it off with a generous sprinkle of freshly chopped mint.

And let me tell you—it tastes heavenly.

I love salads, but sometimes the usual dressings get a little… well, boring. This one? Total game-changer. It’s vibrant, refreshing, and adds the perfect kick to wake up your taste buds.

Versatile & Delicious

This dressing isn't just for slaw! I can totally see it drizzled over steamed veggies, mixed into a fresh tossed salad, or even used in wraps. I was inspired by a similar flavor that I’ve had at Chinese restaurants on their salad and decided to make my own—and wow, it did not disappoint.

If you’re sensitive to spice, feel free to dial back the ginger a bit. But personally? I love the warmth it brings.

I even wrapped up my slaw in seaweed and rice noodle wraps—and it was so good. Seriously, let your imagination run wild with this one!

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🥕 Carrot-Ginger Dressing Recipe

Ingredients:

• 1 cup grated or shredded organic carrots
• 3 tablespoons freshly grated ginger
• 3 tablespoons rice vinegar
• 2 tablespoons peanut butter powder
• 1 tablespoon white miso
• 1 packet stevia powder (or other sweetener to taste)
• 1/4 cup water (add more as needed for consistency)
• 1/4 cup freshly chopped mint

Instructions:

1. Place all ingredients (except mint) in a mini blender.
2. Blend until smooth and creamy.
3. Spoon over shredded red and white cabbage.
4. Top with freshly chopped mint and enjoy!

This dressing is light, fresh, and packed with flavor. Give it a try, and let me know how you use it—I'd love to hear your creative twists!

This recipe is vegan plant-based, oil-free, and gluten-free

My Backstory: 

Back on Track with Weight Watchers 🚢🍽️

After an indulgent year of travel—including two cruises and a trip to Europe—I found myself with an extra eight pounds that never quite budged. So, I’m officially back on Weight Watchers!

I love the structure, the encouragement, and the camaraderie of the program that keeps me focused—especially since eating out in restaurants is such a big part of life here in Florida.

This recipe is a perfect fit for my WW plan with just 1 estimated point per serving! With 23 points per day to indulge in and plenty of zero-point foods (like fruits, veggies, and lean proteins), I know I can make this work.

My goal? Lose those 8 pounds before our next cruise in May! 🤞🤞 Wish me luck!

My Other Recipes Made With Carrots ( links to recipes below) 

• Moroccan Carrots In the Instant Pot
• Grated Carrots with Cashews and Cranberries
• Carrot Ginger Soup Made Easy
• Grated Carrot and Grated Apple Slaw
• Mashed Potato and Carrots with Rosemary
• Roasted Carrot Hot Dog with Sauerkraut 

Do you eat carrots ? 

Carrots are packed with nutrients, especially beta-carotene, which your body converts into vitamin A—essential for good vision, a strong immune system, and healthy skin. They’re also high in fiber, which supports digestion, and contain antioxidants that help reduce the risk of chronic diseases. Plus, they’re low in calories, making them a great snack for weight management.