Japanese Restaurant-Style Carrot Ginger Dressing


This dressing is the result of a recent take-out dilemma.

salad with carrot ginger dressing on top

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

Ingredients:

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

Directions:

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.

salad with carrot ginger dressing on top

5 from 4 votes
Print
Japanese Restaurant-Style Carrot Ginger Dressing
Prep Time
10 mins
Total Time
10 mins
 

A sweet and spicy dressing similar to the popular dressing served at Japanese restaurants.

Course: Salad
Servings: 6
Calories: 216 kcal
Author: Detoxinista.com
Ingredients
  • 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
Instructions
  1. 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!)
  2. 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!

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Comments

Sara

This recipe is spot-on even without the addition of miso. I used green onion as that’s all I had in the house, and it worked wonderfully well. Thanks for another hit, Megan 🙂

Rebecca

I just made this and the consistency was like a paste. Any suggestions how to improve it at this point?

kelly

I just made this dressing but didn’t have coconut vinegar so I used braggs ACV OMG this is the greatest tasting thing ever. It’s exactly like a ginger dressing I used to buy at the grocery store. This is amazing.

Sasha

Do you know if coconut vinegar is ok to eat when pregnant? The raw factor is throwing me… And I have been overanylyzing my food choices lately! 🙂

Al Steiner

Made it tonight. My wife and I loved it straight out of the blender on spring mix. Going to try it tomorrow on stir fry chicken. Thanks!

Petra

This dressing is just amazing! I made it with apple cider vinegar, same amount as for the coconut yoke and it worked out wonderfully well.

Peter

This is a great dressing! Modified it a little bit and raw apple cider vinegar and added a couple of cloves of garlic. Great for making “mayo-less” cole slaw!

Kristen

Hello! How are you chopping/measuring the chopped ginger? Thank you!

Julie Suh

I need your help!! I’ve recently been diagnosed with silent reflux (throat reflux) and am on a really low-acid diet – no lemons or limes or vinegars (or really anything with a ph under 5 – so almost all fruits) + no onions and garlic. I love salads and have been searching for any that don’t contain an acid but it seems impossible. Do you think this carrot dressing would taste ok without the vinegar and onion? I LOVE your detox book (looked through it yesterday) but alas, no salad dressing recipes without an acid. Any help would be greatly appreciated! I’ve been doing salads with just olive oil and salt lately and they just don’t hit the mark…Thank you!!!

    Megan Gilmore

    Sorry, that sounds like a challenge! Acid is one of the primary additions into any good salad dressing, so I can’t imagine that you’ll love the taste of this recipe without the acid, but I do think your taste buds will adjust as you get used to not having the acid flavor. Hope the diet is just temporary for you!

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