Carrot, Ginger & Date Dressing with Quinoa Salad

Date Carrot Ginger Dressing with Quinoa Salad made with DateME date paste

Carrot, Ginger & Date Dressing with Quinoa Salad

Our carrot, ginger, and date dressing is a tasty way to add some nutrition to your diet. It’s great on salads or as a dip for veggies or crispy pita chips. It can also be added to wraps or spread on sandwiches instead of the usual condiments.

Vegan Date Carrot Ginger Dressing with Quinoa Salad Recipe made with DateME ready-to-use date paste


For the Dressing:

  • 1 cup carrots, roughly chopped
  • 1 Tbsp. fresh ginger
  • 1 clove garlic
  • ½ Tbsp. fresh turmeric
  • 1 Tbsp. rice wine vinegar
  • 3 Tbsp. soy sauce
  • 2 Tbsp. DateME Date Paste
  • 2 Tbsp. tahini paste
  • 2 Tbsp. olive oil
  • 3 Tbsp. water

For the Salad:

  • ½ cup quinoa
  • 1 cup water or broth of choice
  • ½ small red cabbage, chopped
  • 4 green onions, thinly sliced
  • 1 red bell pepper, chopped
  • ¼ cup cilantro, chopped
  • ¼ cup cashews, roughly chopped


  1. To make the dressing, blend all dressing ingredients together in a high speed blender until smooth.
  2. To make the salad, add the quinoa and water or broth to a pot and heat until boiling. Reduce to a simmer and cover the pot. Cook for 15 minutes, then remove from the heat and allow to rest.
  3. Chop the cabbage into small pieces or pulse in a food processor. Thinly slice the green onions. Chop the red pepper, cilantro, and cashews.
  4. Toss all vegetables together and combine them with the quinoa.
  5. Top the quinoa salad with the dressing and toss together. Sprinkle with additional cashews and/or green onion before serving.

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