Make my iconic Japanese carrot ginger dressing in less than 10 minutes! Inspired by Japanese-American steakhouses, the sweet and tangy flavors make the perfect pairing to ice cold iceberg lettuce!
If you’ve been to a Japanese restaurant in the US or Canada, chances are excellent that you’ve had a variation of this carrot ginger dressing. I‘ve been a fan of the sweet and tangy taste of this bright orange dressing ever since I was a college student, back in Montreal. My friends and I used to sneak out of campus and take the bus to our favorite Japanese restaurant, where we always ordered the lunch special consisting of maki rolls, a side of miso soup, and a simple green salad topped with a carrot ginger dressing.
Since then I have had different versions of this dressing – some were more on the savory side, others had a strange bitter taste, and my least favorites very watery and somewhat bland. I decided to make my own version after discovering how easy it was to make. I like assertive flavors so this dressing is anything but boring! It has plenty of sweetness, a little fruitiness, and some tanginess. The flavors offset each other beautifully, bringing the perfect balance to this Japanese-American classic.
Table of contents
Japanese Carrot Ginger Dressing Ingredients
- Carrots: I’m using 7 ounces of carrots which comes to about 200 grams. Since everything will be blended the carrot can be roughly chopped here.
- Onion: A yellow sweet onion is best for this recipe but you can also use a regular yellow or white onion. I’m using 4 ounces which is about 110 grams.
- Ginger: You can use more than 2 tablespoons of ginger if you like your dressing to have some heat. Two tablespoons, which is what I’m using, is just enough to infuse it with ginger flavor without feeling any tingling on the tongue.
- Sugar: Granulated sugar is preferred but you can use brown as well. One tablespoon is all you need.
- Soy Sauce: The soy sauce adds umami and earthiness to the dressing. Use a Japanese soy sauce such Kikkoman or Yamasa.
- Rice Vinegar: That’s the famous zing you taste in the dressing. Plain rice vinegar is recommended. If you have seasoned rice vinegar only, I suggest omitting the sugar for this recipe.
- Salt: I use kosher salt which has bigger granules. If you are using regular salt, start with 1/4 teaspoon, do a taste test, and work your way up if needed.
- Oil: Any neutral oil will do here. You can use organic canola oil, vegetable oil, grapeseed oil, corn oil.
Variations
- Make it fruity. Use apple cider vinegar instead of rice vinegar for a fruitier taste.
- Add some nuttiness. Add 1 or 2 tablespoons of toasted sesame oil to introduce a nutty element.
- Intensify the umami factor. Add a little white or awase miso paste to bump up the umami and savory notes.
Kitchen Equipment Needed
Blender: You will need a small or a regular size blender.
How To Make This Dressing
- Add all the ingredients, except for the oil, in the blender and press start. Blend until the texture is smooth.
- While keeping the blender on, slowly add the oil so that it emulsifies (blends) with the other ingredients. It’s important to do it slowly otherwise the oil can separate and ruin the dressing, so take your time for this step!
- Do a taste test and if you think it needs adjusting, add a little more sugar or salt.
Expert Tips
- Do not overblend. This dressing tastes best when it’s not completely watery. Leave a little graininess to the carrots so they can sit on lettuce leaves and make every bite taken, more intense.
- Use fresh ingredients. Make sure that the carrots, onion, and ginger you are using are in great condition. Fresh carrots and onions have a natural sweetness that older ones don’t have. And fresh ginger is juicier and milder in flavor.
Storage
Save the dressing in a jar or storage container with a tight fitting lid. It will keep in the fridge for up 2 weeks.
What to Serve With It
Serving this dressing over a bed of crispy iceberg lettuce is by far my favorite combination. However, you can use romaine lettuce or endives as well, or any other type of crunchy greens to enjoy this lovely dressing.
A side salad is usually served as part of a sushi meal here in the US but there are many other meal combinations where you can serve green leaves and carrot ginger dressing. Some of my favorites are:
- Japanese fried rice (yakimeshi)
- Japanese curry rice
- Honey sriracha tofu
- Singapore chow mei fun
- Korean sticky chicken
- Miso ramen
If you liked this Japanese carrot ginger dressing, you might be interested to try these other Asian dressings:
Frequently Asked Questions
You can use olive oil but keep in mind that if you are using a high quality olive oil with strong fruity and floral notes, the overall taste of the dressing might taste slightly different.
Unfortunately, I don’t recommend that you freeze this dressing as the texture of the fresh ingredients will deteriorate and get mushy and unpleasant.
No, this dressing is not gluten-free because it contains soy sauce. However, it’s very easy to make it gluten-free! Simply use a gluten-free soy sauce or use a substitute like tamari or liquid aminos.
Did you like this recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!
Print
Japanese Carrot Ginger Dressing
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: About 2 cups 1x
- Category: Dressings
- Method: Blender
- Cuisine: Japanese
- Diet: Vegan
Description
The classic sweet and tangy carrot ginger dressing from your favorite Japanese restaurant! Make it at home in just 10 minutes.
Ingredients
- 7 ounces carrots, peeled and chopped
- 4 ounces onion, peeled and finely chopped
- 2 tablespoons ginger, peeled and finely chopped
- 1 tablespoon granulated sugar
- 1/4 cup soy sauce
- 1/2 cup rice vinegar
- 1/2 teaspoon salt
- 3/4 cup organic canola or vegetable oil
Instructions
- Blend. Put all the ingredients except for the oil in a blender and blend until smooth.
- Add the oil. Slowly add the oil and blend until the mixture has emulsified.
- Serve. Use this dressing with a crisp lettuce like iceberg or romaine.
Notes
Save the dressing in a jar or other storage container. Refrigerate for up to 2 week.
Nutrition
- Serving Size: 1/4 cup
- Calories: 212
- Sugar: 3.7g
- Sodium: 372mg
- Fat: 20.5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5.8g
- Trans Fat: 0g
- Carbohydrates: 6.3g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
I added some sesame oil to the salad itself directly before serving and that was the absolute right addition. So delicious:)
Thank you Jasmine! 🙂
Recipe was great and super easy to whip up. Delicious on grilled zucchini.
Love this recipe. The second time I made it, I steamed the carrots first to make it smoother. Turned out great
Would you recommend a low-sodium or full bodied soy sauce?
I use a regular Japanese soy sauce for this recipe 🙂
Wow! Way better than I expected!
I love this recipe and it is always a hit. The first time I chunked the carrots and onions but wasn’t happy with the texture so since then I grate the carrots and ginger and then blend all together. I use avocado oil and honestly I crave this every week or so! The BEST!
This is my favorite salad dressing. I have made it twice this week. Every time I make it for guests someone asks for the recipe. It is delicious!!!
Thank you so much Sandra! 🙂
Tried so many recipes to find this one. Exactly what I was after. Thank you.
Outstanding. Just like the kind they serve at Japanese restaurants. The flavor is sweet and bright and oh so wonderful. I cut the vegetable oil in half.
This dressing is delicious! I used to eat the Japanese style house salad all the time as a kid and I moved to a new country where it’s not served at Japanese restaurants, so I haven’t had it in years. Finally made it today and it totally hit the spot! Thank you
I don’t use oil. What else can I use in place of oil?
I always sub in aqua faba for oil in my salad dressings. No one can tell and it works like oil!
Absolutely delicious I have tried many recipes ISO the perfect Carrot ginger copycat dressing to restaurant offerings.
This nails it. Thank you
I just made this dressing for my son’s birthday dinner. It was wonderful. I will use a blender next time for a finer texture. Everyone loved the freshness and flavor. Thanks for the easy recipe.
I truly think my husband and I could eat this with every meal. It’s that good!
This looks like what I am looking for; maybe a bit chunkier than I expected. The restaurant that serves it is very thin I’m trying nonetheless.
If I don’t have fresh ginger on hand how much ginger powder do you suggest?
Don’t have a scale. Cups?
Thanks
Hi Caroline
I haven’t made it yet but it sounds like what I get in steak house. I don’t have a scale can you please convert it to volume
Thank you
Hi Ed! I think these measurements will be close enough to the original recipe: 7 ounces carrots = about 2 cups, 4 ounces onion = one small to medium size onion. I hope this helps!
Really delicious, and so easy to make. Goes well on a variety of things, too, not just salad! Added to my regular repertoire – a definite keeper.
I made this exactly as the recipe said but mine came out a brownish color..I weighed everything and used fresh ingredients ..but as good as it tasted it neither looked like yours nor tasted like I expected…after all the reviews I WILL try again
Can you use Olive oil?
Hi Kelly! Yes you can but a strong olive oil – one that is very fruity – may slightly change the taste of the dressing.
This was so easy and so tasty – tastes just like the dressing we had the other night from a local sushi restaurant. Came together quickly and with no fuss. A keeper!
Delicious! The cinegar was a little strong, so next time I will cut down a little bit on the vinegar and add a little bit more sugar. Overall, however, I love it.!
Unbelievable dressing. Best I’ve ever had and my four grown children are raving about it!
Delicious!! I could eat it every day.
It’s delicious!!! Taste like my local hibachi restaurant’s dressing. It is very thick so I need to add more liquid next time.
I want to drink it so yummy
I loved this. It was easy to make and tasted better than the dressing we get in Japanese restaurants.
Thank you so much for this recipe. I served it exactly as the recipe suggested. Big Hit with my son and Hubby! Tasted exactly like the dressing at our local sushi restaurant.
This is the best recipe I’ve found! Taste just like our local hibachi restaurant. Thank you, thank you!!!
Perfection! I did use the sesame oil and water recommendation to save on calories, but the dressing is exactly what I was looking for. Thank you!
Amazing!
This is the best salad dressing … better than a restaurant!! Whole family loved it. I used only 1/4 cup of oil and added a bit of water to thin it. Still incredibly delicious!
Love this recipe! Only change I plan to make next time is to swap some of the vegetable oil for sesame oil.
This is really really good!!! I did use olive oil and it still tastes great. I wonder if you used a pickled ginger how it would taste?
This dressing is absolutely delicious. Even though it’s blended it’s almost chewy. Whatever is left at the bottom of the bowl I eat with a spoon. I used the seasoned rice vinegar plus the sugar. Next time I will cut the sugar in half and if that’s too sweet I’ll cut out the sugar. I do like it sweet along with the tangiest. I make the 2x batch as I love having it in the fridge. Just finished Sunday morning breakfast of crisp romaine hearts and tasty carrot ginger dressing my new go to. I’m going to make a batch for my daughter and granddaughter.
Winner Winner Chicken dinner… well carrot ginger dressing.
Thank you for publishing my review and most of all for sharing your recipe.
I love when reviewers send their ideas and tweaks. No insult to the author just additional ideas that we didn’t think of. One review suggested adding peanut butter. I Tlb to the 2X batch. Result really mellowed some of the sharpness. Great without. Yummy with it.
I will continue to make this. Only problem I’m eating it with a spoon. I made a batch for my daughter and granddaughter.
Love to you food artists for sharing your creativity and art.
Can you can this dressing?
Hi Jenna! Because it contains a lot of shredded carrots and onions, I wouldn’t recommend canning it. But I have never tried to do that so it’s possible that it could also keep well that way. If you do try it, please let me know if it worked! 🙂
Darling Caroline – this is hands down the best salad dressing I have ever made. The freshness of the carrots, ginger and onion — amazing! First time I made it exactly as published (you worked hard on this so yeah, exactly as written!). Making it again this afternoon and I’m so excited. Purchased the bag of “Asian Salad” (?) from Amazon Fresh and topped it with Ginger-Carrot Salad Dressing. BF and I are addicted!! You have probably saved our lives because we eat salads with every meal now! Thank you for all of your time and effort to perfect this recipe. (oh, today I am adding a little homemade Simple Syrup. Guess I’m used to all those sweet bottled dressings filled with corn syrup!) Thank you!!!
Thank you so much Julie for the kind words! 🙂
This was exactly what I was looking for! Tastes just like the stuff I get in the restaurant!
I used frozen ginger root – just waited for it to thaw out and it was great. Also threw in a little sesame seed oil as well, soo good!
Hi,
how long could you store it if maki g ahead ?
Thankx
Just made this to go with my poke bowl from Zion Market and it’s perfect! Much lighter and fresher than the heavy gochujang based dressing that came with it. I also love this dressing because it’s so much lighter and healthier than the kewpie-sesame dressings that seem to be trending heavily these days. Thank you for a perfect lunch!
Thank you! This was by far the best version of this dressing I have made. Sharing it with everyone! Can I use frozen carrots?
Hi Jay! I haven’t tried with frozen carrots so it’s hard for me to say. One of my concerns would be the texture of the dressing and I wonder if it would taste as sweet and fresh as fresh carrots? If you do try it please let me know how it turns out! 🙂
I love this recipe. I have made it dozens of times and highly recommend it! For me, this dressing is part of the salad, I use a lot of it. Do you know if it can be canned?
I don’t think it can be canned but I’ve tried to… If you do, please let me know how it turns out!
This dressing looks fantastic and I’m going to make it tomorrow! Do you happen to have a link to how you print your cute chalkboard labels?
Hi April! I actually wrote in with chalk on a fake piece of chalkboard 🙂 You can get it on Amazon – https://www.amazon.com/Kassa-Large-Chalkboard-Contact-Paper/dp/B00LJ4I274/ref=sr_1_5?crid=14NXJC6EQM5B8&keywords=fake+chalkboard+sticker&qid=1653001364&sprefix=fake+chalkboard+sticke%2Caps%2C230&sr=8-5
So tasty, and it makes so much dressing! I didn’t add as much salt but it still tasted delicious 🙂 It was very quick and easy too!
I couldn’t find Rice Vinegar and used apple cider vinegar in it’s place. I must say, it was as good if not better than the dressing at HB Steakhouse. Everyone loved it! Thank you so much.
Soooo yummy! Spot on! Used apple cider vinegar because that’s what I have and just delicious!
It’s a 10 !!! Best Recipe!!! I’ve passed it on to so many friends & family.
Could I sub coconut aminos for the soy sauce?
Yes Tammy, absolutely! 🙂
Thanks so much for sharing this recipe! I’m kind of a picky eater and this is literally the only salad dressing I like. Thanks for helping me eat my greens lol!
Thank you for the kind words, Rosie! 🙂
ABSOLUTELY DELICIOUS! I am so glad you shared your recipe. I have been searching a long time for a ginger recipe that we like.
Thank you so much Terry for the kind words! 🙂
hi,
i have heard that some restaurants make this with daikon. it certainly gives it a crisp, earthy taste.
I can’t wait to make this but, typically, how long will this dressing last (as far as spoilage) in the refrigerator?
Nevermind.. I saw from other users that is lasts up to 2 weeks refirgerated.
I wonder if anyone has tried to infuse spciy chili-sesame oil. Perhaps, divide in half of the required amount of oil between sesame chile and standard sesame oil??
The recipe clearly instructs you to use canola or vegetable oil. If you add sesame or chili oil instead, that’s fine, but you are making an entirely different dressing with a totally different flavor profile because those will drown the light freshness of the carrot.
This is just how I remember this dressing tasting at my favourite Japanese restaurants! It has a lovely, vibrant fresh taste. I want to make this again now! Thank you!
Absolutely needs sesame oil. Could not capture the flavor without it! Great base recipe. Just drizzle in a little sesame oil and then bring to desired consistency with the other (canola, for me) oil.
Caroline, I made this Salad Dressing today for my Neighborhood Gal Pals.
I took them to a new Asian Bistro in town and they all went nuts for the Dressing.
“Where can I buy this?”
I’ll make some for you, in fact, it’ll be even better!
I got roughly three cups and made two tweaks:
1) One teaspoon more Sugar
2) 1/2 teaspoon of Sesame Seed Oil
OIHII!
I packaged it up all pretty like (not nearly as cute as yours though) and will hand delivery them tomorrow.
Mahalo, thank you for yet another wonderful recipe Caroline.
ALOHA!
Mahalo aunti Doni, this is such a great story! 🙂
Can you use ground ginger? I don’t have fresh ginger. If so how much would you recommend? I also am pre-diabetic, do you have a ideas? Thanks so muchA
Hi Meana, ground ginger won’t give you the same kick of heat so I would advise waiting until you have some fresh one to make this recipe 🙂
This is soooo good!!! Will def be my new go-to. I made it exactly as described and it is just so tasty!! Thank you for sharing!
Delicious! I didn’t have fresh ginger so used a tiny bit of horseradish and ground ginger instead and it was stellar! I’m sure it’s even tastier with fresh ginger! My kids loved it as well.! Thanks for the awesome recipe!
That’s wonderful Stephanie! Thank you for sharing 🙂
Oh, just a note! When I asked at the ‘Okinawa’ what there secret ingredient was, they said an Orange??? Who knows, maybe?
Hi George! I hope you like the recipe, it would be interesting to try it with oranges too! 🙂
OOooh, some orange zest in here would be fantastic!
Can’t wait!! This just cost me $50.00 for a blender! Looks to be exactly what my favorite Japanese Steak House serves (Okinawa) in Ellijay, Ga. Only one correction is needed—you do not list the amt. of organic Canola/other oil till the next list. 3/4 cup is needed. Thanx God bless g
SO delicious! I couldn’t stop taste testing it. I was t the end of the recipe and found I had no canola oil, so I had to use peanut oil instead. It was great and next time I make sure I have the canola on hand so I can try the recipe as written to compare. Thanks you for this great recipe.
I was craving this style of dressing today, and boy did this taste EXACTLY like the dressing of my favorite Japanese restaurant. Thank you so much for sharing it!
Honestly, tasted pretty damn close to the japanese dressing I’m used to
Hello there! Are the carrots and onion measured by weight or volume?
Hi Amy!
The veggies are measured by weight 🙂 I hope you like this dressing!
perfect! never getting bottled ginger dressing again… add some toasted sesame oil, about 1 teaspoon…added such depth of flavor. I think it cannot be omitted!
This is so good! Thank you so much for creating this recipe!! I’ve already made it twice and I just found out 1 month ago.
How long can you keep the dressing in the refrigerator?
Hi Carol! The dressing should last about 2 weeks in the fridge 🙂
So happy I found this recipe. It’s delicious! I guess I’m just going to smell like onions all the time now.
Have you had any luck with freezing it? Also, is it 1 or 2 weeks that it’s good for in the fridge? The recipe says 2, but your response to a comment says 1. That makes a big difference in how long I have to eat the whole batch. Thank you so much for sharing this!
Hi Robin! That was my bad yes, it should keep for up to 2 weeks 🙂
So good and it tastes like restaurant quality. I never would have guessed the onion. Easy to make!
It taste delicious, but I reduce the oil by half.
I almost never cook but I’ve been craving a good japanese style ginger dressing so I finally decided to try making it myself a try. This recipe was very easy to follow and the result was delicious!
I followed the recipe almost exactly, though I only ended up using 1/4 cup of oil instead of the full 3/4 cups.
I wasn’t sure if it was just me or something to do with the ingredients in the dressing, but it seemed like it tasted better the longer it was in the fridge?
On that note, I was wondering how long you think this dressing would last in the fridge? I went through the serving this made in under a week, but I’d thought about making a second batch of it at the same time as the first. I didn’t go through all the ingredients I had with the first batch, but they were already going bad by the time I finished that first batch.
Hi Sara! It totally makes sense that the sauce would be more tasty after sitting in the fridge. The veggies would have more time to absorb the flavor and thus, make it more powerful. The dressing should keep in the fridge for about 1 week 🙂
I’ve tried Japanese dressing recipes so many times only to be disappointed. This one is the bomb!! Incredible!!! Better than my favorite Japanese restaurant’s dressing that I used to buy by the quart!! I’m so excited!!!
That’s wonderful Lisa! Thank you for sharing 🙂 ❤️
Better than the restaurant ! Perfect! I did go out on a limb and added a tablespoon of peanut butter to the recipe. Not necessary but gave a nice subtle elevation to the flavor. Either way you can’t go wrong. Definitely don’t add sugar if using seasoned rice wine vinegar. Thanks!
Wow!
I’m watching my weight and someone posted the link to this recipe . I cut down the recipe to 2/3, only used 2 tbsp of oil and 2 tbsp of water in place of all the oil. Used 2 tbsp monk fruit sweetener and it is delicious.
I’m sure it will be a quadruple delicious if I had used all the oil but this is plenty good for me. With all the substitution I think it end up being about 30-35cal/tbsp.
Not the least calories for dressing but definitely extremely flavorful.
Thank you!
Thank you for sharing this Cynthia. Great tips for those looking for a lighter version!
I have never left a comment on a site like this before, but I had to regarding this dressing. It is absolutely, wonderfully, perfectly delicious!! I used honey instead of sugar because my husband is a beekeeper, 1/2 c of olive oil because I thought it looked thin enough, and a tad more ginger to my taste. FABULOUS.
Can’t wait to make it again!
Thank you so much! 🙂
Just wanted to say that my local Japanese restaurant used apple juice in the recipe. Perhaps it was used instead of sugar? Thank you for this recipe!
Thanks for sharing Shannon! I’ve never tried with apple juice but I bet it’s delicious and would add even more tang to the dressing 🙂
Love this recipe! I serve it on top of a bed of spring greens, steamed green beans, mixed beans (red kidney/chickpeas/romano/great northern white), grape tomatoes, celery, chopped bell peppers and shrimp. Delicious! Thanks!!
This recipe is exactly what I was looking for. It is absolutely delicious!! So glad I found this, thanks a ton!
I do not have rice vinegar, is there an alternative? Also I have butter lettuce, will this work v. Iceburg? Please let me know.
Hi CC! Apple cider vinegar would be the closest substitute to rice vinegar. I would not recommend using butter lettuce though since the leaves are so delicate, they will get crushed under the dressing, which is pretty heavy. If you have romaine, that would work!
What a game changer!
Made YOUR creamy dijon twice!
Your peanut butter protein balls are a staple now.
Recent follower of your recipes!
FYI, my grandparents lived in Tsuiki Chikujo!
Ken, that’s so close to where my mother and relatives live! I have family in Kitakyushu and my mother is in the Iizuka area! Do you go often to visit? I love Tenjin so much, especially shopping at Loft, lol!
I have made this once not having rice vinegar and subbing white vinegar and it was still great. I just looked for this recipe again to find out how long it can stay in the fridge. I bought rice vinegar band want to make more asap. Thanks for sharing!
Thank you so much Cristina! 🙂
Made this for the first time tonight with avocado oil, 1/2 mirin and 1/2 rice vinegar – ABSOLUTELY DIVINE!!! I added a tiny bit more sugar (1/2 tsp) and it was perfect for us. Served it with mirin marinated wild salmon and steamed rice.
Felt like we were back at our favorite Japanese restaurant 🙂 Thank you
Thank you so much for sharing this Liz! 🙂
amazing. you cannot mess it up. used shallot. did not have rice wine vinegar so used some mirin and apple cider vinegar. no sugar. no salt. 1/2 cup oil. frozen ginger. still turned out absolutely delicious. thank you ☺️
Thank you! 🙂
Is there a reason the recipe is calling for things to be finely chopped? I saw one person post that all the chopping took her a long time but it was worth it.
If it’s all going into the blender, why would it need to be finely chopped first? I put mine in the blender in big chunks and it turned out just as finely chopped or a little more so than the pictures.
It will save people a lot of time if they know there’s no need to chop things up if they’re putting it in the blender! 🙂
great recipe, tysm for posting it!
Hi Pam! If it works with the ingredients whole then for sure you don’t need to chop them. The result differs per blender though so I recommend chopping the veggies since I once had an issue with a blender when I didn’t chop the veggies small enough 🙂
This is my new absolutely favourite salad dressing. I have made it at least 3 times. I actually want to drink it….and lick my plate…it’s so yummy…Thank you for sharing this gem!
Thank you so much Suzanne! 🙂
Excellent! Just like at our local hab Hibachi restaurant!
Maybe better, I burred the complete dressing to smooth it’s texture.
Plus I added fresh grated orange
Thank you so much Christine! 🙂
is “burred” a type Christine? I’m trying to figure out what you did to smooth the texture. I put mine in the blender – is there something more that you did to make it even smoother?
Thank you! 🙂
I usually can’t eat this at sushi places because I’m allergic to soy and canola oils. But I can make it at home using light olive oil! Thank you! I can now enjoy this.
I made it and it is delicious!! Lots of chopping, but so worth it when it was all finished. Tastes just like the ginger dressing from the Japanese restaurant. I wonder if there’s any way to reduce the fat without compromising the taste?
I can’t eat onion, what could I sub?
Hi Crystal! I would suggest substituting with 1-2 celery sticks. The texture won’t be the same and you will taste celery but it should still be good. You could also try with fennel if you don’t mind the taste of anise.
Thanks for posting !
It is easy to make, no doubt but all of sudden, I was flabbergasted that there is no orange juice in this recipe lol… Serious, I always thought OJ is part of the recipe, so when started the preparation and found the recipe has none…
I promptly added my own…. and what the heck, 1/4 tbsp of the orange peel zest for good measure.
Also found out that 1/4 cup of the vinegar was a little too much for us, and that’s the reason I actually added the second orange and a little more salt and sugar.
It was like 11pm when I was making this as I was badly craving some salad and this sauce. Thank you again.
I will definitely make it soon enough !
That’s wonderful Alex! Late night salad cravings are the best in my book because they are almost guilt-free ;P Thank you for sharing!
Thank you so much for awesome recipe! Now I start eat salad everyday!
Made this tonight…..AMAZING!! It was so refreshingly delicious!! Fast and easy to make.
Thank you
This is my favorite dressing ever! Love this recipe. Thank you for sharing.
Thank you Dawn! 🙂
Restaurant style !! Definitely a big hit in our family. So very yummy!
I am going to make this ginger dressing, we love the dressing in our Japanese Restaurant, how long will this keep in refridge? Thank you
Hi Kathy! The dressing should be good for about a week, up to 10 days 🙂
Tastes just like the Japanese restaurants. Very refreshing and tastes so good. The recipe was very easy and quick.
Thanks for sharing!
Thank you Trang! 🙂
Perfect, authentic, Japanese steakhouse salad dressing. I doubled the ingredients to make a vat of it. I have no doubts it’ll be gone in no time.
Delicious!
One word…..Delicious!! Only used 1/2 C grape seed oil. Wonderful flavors.
Thank you Cher! 🙂
Sooooooo gooooooood ^^
I’ve not actually experienced American Japanese restaurants, being in England, so don’t really know what that version tastes like, but it doesn’t matter cos it has the same effect of transporting me back to Japan! It’s literally the spicy zingy taste I adore and miss sorely. I also love the fact your mum is living in Fukuoka; between that and the memories of okosan lunches in kotobukiya, your time in Hong Kong, and your memories of Thai resort buffet breakfasts with your mum, your blog could not feel any more tailor made for me It must be why all your recipes turn out so delicious to me and my tastebuds!
Thank you so much for the beautiful and kind comment Jo, I’m smiling as I’m typing this 🙂
Was just like my favorite sushi restaurants super easy and most of the stuff I had at home already. I loved it
Thank you Isabella! 🙂
Delicious! So happy I found this recipe. Maybe even better than restaurant dressing!
Thank you so much Tally! 🙂
Loved this dressing! Used a 1/3 cup of vinegar and a half cup of oil, to reduce liquid. Was amazing. Thank you!
Wonderful Kara, thank you for sharing! 🙂
This recipe sounded good, but its actually delicious and so easy to make.
i have made this recipe taste for loving it . me my family thank you for sharing this recipe
Thank you so much 🙂
Spent 3 1/2 years in Misawa Japan , really missed this never thought I could replicate it. Thank you so much! Do have a recipe for my favorite thing I miss chicken & cheese gyoza ?
Hi Stu! I’ve never heard of chicken and cheese gyoza, it sounds so good though! It must be a specialty from Misawa, that’s one thing I love about Japan, how every city has something different to offer ❤️
Thank you for posting this recipe! I will definitely try to make that tonight:)
Do you happen to know the amount of ingredients needed not in ounces? I don’t have a food scale
It was about 2 1/2 carrots and 3/4 of a medium yellow onion.
Amazing, tastes just as good as the real thing, if not more so. I definitely recommend adding a drop of sesame oil (if you’re not allergic) for added depth. Thank you so much for this recipe!
I totally loved this recipe, I just did something different. added two tablespoons of sesame oil just because I love sesame oil flavor.
I made it as written and felt it was lacking something. It isn’t sweet enough so I added another Tablespoon of Sugar and that made it better
I made this recipe today and it is delish! Taste like my favorite Asian resteraunt …even better! Thanks for sharing this recipe!!
Wow. This tastes exactly like the real deal. Used olive oil because it’s all I had, and seasoned rice vinegar because it’s all I could find! It seriously is fantastic! So happy I found this recipe
I’m happy you found it too 😉 Thank you Ally!
I was able to pull this together from my pantry & frig and it’s excellent! Can’t wait to surprise my boyfriend at dinner tonight with this amazing salad! Thank you!
Could left over dressing possibly be frozen?
Hi Christin! Yes you can freeze this dressing in an airtight container for up to 6 weeks 🙂
Loved it!!! My husband not only loved it too but spread it all over his Korean beef main dish as a condiment!
I thought this was fabulous. I kept mine a little chuncky as I enjoy that flavor.
Could someone give me the details if I use ground ginger instead?
Hi Stephanie! Ground ginger is much more concentrated than fresh ginger so I suggest using 1/2 teaspoon of ground ginger as a substitute. The difference will be that there won’t be the same level of zing (or bite) in the dressing since ground ginger doesn’t provide that.
Use 2 tablespoons of sugar and add 1 cup of water and this recipe is perfect. Tastes just like the recipe at my hibachi restaurant I love so much.
Very much YUM! Tastes very much like the dressing used at our local Japanese Steak House, Sakura.
I’ve tried making several other versions of this dressing and they were all okay. This recipe is AMAZING. I’ve made it a couple times and I’m about to make another batch or two. I’m going send some to my sister because we can’t get enough of this. I am going to try adding a little lemon and see how I like it.
I just followed this recipe and we both love it! Tastes really yummy like the one we eat at a Japanese Resto!
Sounds wonderful. Any ideas to work around not having a blender or food processor? I’m renting a house for two months and neither is available. Hate to have to buy a piece of equipment I would be leaving behind.
Lin
Hi Linda, I’m so sorry but I don’t think this dressing can be made without a blender 🙁
It won’t have the texture of the carrots but maybe you could try pureed carrots from the baby food aisle or a little carrot juice.
I haven’t made this specific recipe yet, but i did make one very similar and used pre-minced/blended ginger in a bottle and onion powder, then I used a mason jar to “blend” by shaking it. Worked very well. (I’m sure freshly graded/blended ginger tastes significantly better, but this is what I had on hand.)
I would be trying this one next…
What a great idea! Thank you for sharing this tip!
YOu can get a hand emulsion blender. They are small
What about a white sauce from same type restaurant?
Fan favorite on our house! Thank you for the recipe. We all loved it.
This ginger dressing is delicious!! I made it exactly as you instructed and I will not change a thing♥️♥️ I had it over crispy Romain lettuce with a salmon cake on top!! Fantastic lunch
Thank you Dawn! 🙂
Love this receipe didn’t make it yet i dont know how to measure carrots and onion .Could you please use tbs.or cups to measure
Thank you
I found the answer in 1 of the comment’s so glad i decided to read all the comments
This is hands down my FAVORITE recipe of all time. My husband loves Japanese food so he asked me to recreate this salad after we visited Japan together. We frequently host dinners and everyone always asks for this recipe. We like it best on butter lettuce with cherry tomatoes and cucumbers, but my husband eats it on literally anything – takeout sushi, plain rice. Thank you!
Wonderful Cat, thank you for the comment, I love it!
My wife and I have enjoyed ginger Japanese dressing at so many states from coast to coast. Reading your recipe somehow motivated me to give it a try.
It is just world class with subtle flavors absent in those restaurants which I think just cut corners. Savor this but my palate tells me I wouldn’t substitute or change one element.
Thanks so much!
Thank you so much Tom! 🙂
I loved this recipe but I used Monk sugar instead and used about 4 full tablespoons…….I used healthy amino acids instead of regular soy sauce……..I also used a healthier oil instead of regular vegetable oil…….I used grape seed oil and the liquid coconut oil……….Next time I will add about 2-3 Tablespoons of lemon juice………thanks so much for this recipe, to me it is Keto friendly the way I changed it…..thanks again ……..
Thank you Carol and for your tips on making this recipe keto friendly! 🙂
This is the real thing! It is absolutely delicious!!
To smooth out this recipe a bit would u add more oil or more rice vinegar? It was a little grainy but absolutely amazing! Thanks!
Hi Andria, I’m so happy you liked the taste! The dressing is supposed to be grainy so I’m not sure how I would go about smoothing it out… You could zap the carrots in the microwave to soften them, this might help with the texture. Let me know if it works 🙂
Hi, can I use coconut oil instead?
Thanks!
Hi Erin, the taste of coconut might be overwhelming for the dressing, I would suggest using another neutral oil such as grapeseed or vegetable oil instead 🙂
Oh my goodness, thank you so much for posting this. My fiance took me to a restaurant a fee weeks ago and I couldn’t get enough of the dressing I got on my starter salad. I had no idea how to recreate it at home, I could only taste the predominant flavors were carrots and ginger. I’ve been looking for a recipe to match what I tasted that night, and I’m so excited I found your post today! Will be making it today for lunch! Thank you!
Hi Caroline,
Do you have the original Japanese recipe? I’d like to compare them and decide which I like better. I’m typically a less sugar kind of person 🙂 Thanks for posting!!
Hi Aimee, there are no original Japanese recipes but I can tell you that this is pretty close to what I’ve tasted in Japan. I would recommend adding the sugar slowly so you can do a taste test until you like the flavor 🙂
We are trying to do more Paleo but I needed to have this. 😉 I used avocado oil, coconut sugar, and coconut aminos instead of canola, sugar, and soy sauce. It is amazing! Thank you so very much for this.
Hi can I use olive oil instead?
Hi Amy, olive oil should be good although the flavor will be slightly different than the authentic dressing 🙂
Hi! What kind of onion did you use? Xo
Hi Carmen! I use a regular onion, yellow or sweet 🙂
Hi there! I am interested in checking out this recipe but it seems to make a fairly large batch. Do you know how long this will keep in the fridge for? Or, is not recommended for storage?
Hi Jennifer! The dressing should keep in the fridge for about 1 week 🙂
When I select the “here” for the recipe for the French dressing it takes me to the Japanese Ginger dressing recipe.?
Hi Patti, what post are you clicking from? I’m on the Japanese dressing recipe but cannot find the “here” link.
This looks outstanding and am going to make it tonight. All the other recipes I have come across add ketchup or tomato paste. Has anyone tried adding those? Also, was thinking peanut oil might be a good add.
Hi Paul, I think peanut oil would indeed taste really nice with this dressing. If you try it, please leave another comment to let us know how it turned out 🙂
I made this dressing and it’s spot on. Then I looked up Midnight Diner on Netflix. Thank you for both. Currently learning wok skills. Maybe some Tan-men in the near future
Midnight Diner on Netflix was delightful!
Delicious! Omg, I made it and it was delicious! I really wanted it to taste like the dressing at one of my favorite sushi restaurants and I can honestly say that I think this taste better than the restaurant’s dressing (maybe because it’s fresh). Thank you, thank you, thank you so much for posting this recipe.
This sounds good… Do you have a version with orange juice in it? I’m trying to find a recipe similar to the restaurant in my town. It is fresh ginger, carrot and orange, but I can not get it right!!!
Hi Carey, I unfortunately am not familiar with the orange juice version. Have you tried making my recipe and then add orange juice little by little? That may help you figure out the right ratio 😉
I don”f know the recipe but I could guess where it’s not working. Don’t use orange juice. You should use orange zest. It will give you a truer orange flavor, not bitter or watery. Orange juice is a timebomb that can be clocked in minutes. The zest has a stronger more consistent flavor.
When you say the nutrition is for the entire recipe, can you break it down to a serving size. Is it 2 tablespoons to a serving or 1/4 or 1/2 cup serving???? I’m accustomed to salad serving size as 2 tablespoons. Please correct me if I’m wrong. Thank you.
Hi Mary, the serving size is for 6-7 tablespoons (for a big salad). 2 tablespoons would be come to about 72-75 calories 🙂
OMG IM IN LOVE WITH THIS RECIPE!THANK YOU FOR SHARING IT!
What kind of onion is best for this recipe?
Hi Kathy, you can use a regular white or yellow onion 🙂
I used a sweet onion and it tastes amazing! I also used olive oil instead of canola oil.
This is fantastic. I love it so much I bring it in to work to jazz up the boring salads they serve. Hubby and kids even love it. Awesome !!
It is a top fav in our house! Thank you so much for this amazing salad dressing recipe!
Yay! Thank you Carmen for letting me know 🙂
I found this much more vinegary than I’m used to. Maybe the Japanese restaurants in eastern North Carolina aren’t on the same page as some others! Good consistency though. I will make it again and use a little less rice vinegar.
Hi Tasha, the American style version is definitely sweeter than what’s being offered in Japan. Using less vinegar should bring you pretty close to the flavor you like 🙂
On the nutrition facts, what is the serving size?
Hi Sarah, the serving size is for the entire dressing 🙂
I made this last night and it was awesome! I used romaine instead of iceberg lettuce, and it worked but I recommend not adding the dressing until the last second or it will wilt your lettuce.
How many carrots and onions should I use, approximately? I can’t measure in ounces. 🙁
Hi Amy, 7 ounces is about the equivalent of 3 medium carrots. I would suggest you add the carrots little by little and keep an eye on the consistency until you are happy with it.
I was going to ask the same question. Safe to say a little less than 1 cup of chopped carrots and half a cup of chopped onion?
Hi Karen, yes that’s correct! 🙂
Hi very mouthwatering recipe..i like fresh Ginger very much..i will save the recipe ,,try it ,,and will post it to my social media accounts..
It’s one of my all time favorite dressings 🙂
Approximately how long does this keep in the fridge ?
Hi Jennifer, the dressing will keep for about 2 weeks refrigerated.
Can the canola oil be substituted for olive oil or safflower oil
Hi Tracey! A neutral oil would be preferable but if the olive oil you are using isn’t too strong, it should be fine too 🙂
I have always loved the dressing served in Japanese restaurants. Thank you for sharing. Now I can have it any time I want.
You’re welcome Kathy! 🙂
That sounds amazeballs. Huge fan of these dressings usually make our own but have never attempted this. For this, we thank you.
It’s one of my favorites, I hope you like it Josh!