My husband likes the Carrot Chili Vinaigrette at Sweetgreen. In hopes that we can eat more salads at home I looked for a recipe. Since I have off on Mondays and Fridays I have time to experiment and shop during the day.

I found a recipe on
I wanted to use ingredients we had in our house already. I also wanted to change out things that I did not want in there.
Below is the original ingredients

½ cup carrot juice
2 tablespoons white-wine vinegar
2 tablespoons agave
1 1/4 tablespoons sriracha
½ garlic clove
½ tablespoon ed-pepper flakes
½ cup plus 2 tbsp extra virgin olive oil
Black pepper to taste
salt to taste

I changed out the white wine vinegar with apple cider vinegar. Changed out the agave with raw natural honey. Used full garlic clove.

Had to purchase sriracha and carrot juice. I would have used homemade carrot juice if I had a juicer.

Blend first 4 ingredients. Add in garlic clove and red pepper flakes.
Once done slowly pulse in evoo. I put in mason jar. I added the pepper and salt after it was in the jar. Shake it up. Put in fridge. It makes about 1 1/2 cups.

Fingers crossed the husband likes it. I do! If he does like it I will teach him how to make it so I don’t have to do it.


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