This dressing is the result of a recent take-out dilemma.
Our out-of-town guests were debating over several take-out options for a lazy dinner at home, when one of our friends decided she was ultimately craving a salad. Specifically, the type from a Japanese restaurant. We have yet to find a suitable delivery option in that department, so I offered to try my hand at making the carrot ginger dressing she was craving. Luckily, it was a success!
This tasty combination of carrots and ginger is hard to beat, and tastes surprisingly authentic, even without the traditional soy-based ingredients, like miso and soy sauce. (Which I didn’t happen to have on hand at the time.) If you’re anything like me, you might already have all of these ingredients in your kitchen and can enjoy this salad dressing tonight! I hope you enjoy it as much as we have.
Japanese Restaurant-Style Carrot Ginger Dressing
makes about 1 1/2 cups
Adapted from The Food Network
1 cup shredded carrots (about 2 medium carrots)
2 tablespoons fresh chopped ginger
1/2 cup chopped onion
3 tablespoons raw coconut vinegar
2 tablespoons raw honey
1 tablespoon toasted sesame oil
1/2 cup extra-virgin olive oil
2 tablespoons water
3/4 teaspoon salt
Combine all of the ingredients in a blender, and blend until completely smooth. (If using a high-powered blender like the Vitamix, there’s no need to shred the carrots beforehand!)
Like most dressings, the flavor gets better over time, so I recommend chilling it in the fridge for an hour or two before serving. Store leftovers in a sealed glass jar in the fridge for up to 4 days.
- 1 cup shredded carrots (about 2 medium carrots)
- 2 tablespoons fresh chopped ginger
- ½ cup chopped onion
- 3 tablespoons raw coconut vinegar
- 2 tablespoons raw honey
- 1 tablespoon toasted sesame oil
- ½ cup extra-virgin olive oil
- 2 tablespoons water
- ¾ teaspoon salt
- Combine all of the ingredients in a blender, and blend until completely smooth. (If using a high-powered blender like the Vitamix, there's no need to shred the carrots beforehand!)
- Like most dressings, the flavor gets better over time, so I recommend chilling it in the fridge for an hour or two before serving. Store leftovers in a sealed glass jar in the fridge for up to 4 days.
The great thing about making salad dressings is that they are highly adaptable to suit your personal taste. I happen to love ginger, and the spicy kick that it adds to this dressing, but if you prefer a more mild flavor, you can always start off with less, then add more to taste. The same goes with any other ingredient! Since there’s no cooking or baking involved, you can always keep adding and adjusting the ingredients until the dressing tastes “just right” for you.
Hope you enjoy!
Reader Feedback: Are you a fan of ginger-flavored dressings? I could drink this stuff with a spoon!