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
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!