Here’s an easy recipe for carrot-ginger salad dressing — just like the kind you enjoy on salads in Japanese restaurants. A simple leafy salad enveloped in this dressing is a good accompaniment to noodle and dishes, and vegetable sushi.
Whenever I go out for veggie sushi or tofu teriyaki at Japanese eateries, I love the carrot-ginger dressing that’s used to dress the simple salad that comes with them. It turns out that this delicious Japanese-style salad dressing is easy to duplicate at home.
Salad with carrot-ginger dressing is a nice appetizer to count on when eating out, because the customary miso soup that comes with meals isn’t always vegan (it often contains bonito, aka fish flakes).
Ingredients for Carrot-Ginger Dressing
This recipe requires just a few basic ingredients, most of which you likely have in your refrigerator and pantry — carrots, ginger, and a mild vinegar.
Fresh or bottled ginger: Fresh ginger isn’t always reliable (it can be dry and stringy inside, even if the outside looks fine), so there’s always the option of using bottled ginger — something I love and always have in the fridge!
Here’s what you’ll need:
- Carrots (3 medium, or 1 cup baby carrots)
- Fresh ginger (1- to 2-inch piece) or bottled ginger
- Rice vinegar, white wine vinegar, or apple cider vinegar
- Natural granulated sugar
- Dark sesame oil (optional)
Salads with carrot-ginger dressing go with …
- If you enjoy vegetable sushi from the supermarket or natural foods store, a salad topped with this Japanese-style carrot-ginger dressing is a perfect pairing.
- A salad served with in this carrot-ginger is also companionable with tofu dishes; a good choice is Tofu and Bok Choy Stir-Fry.
- Serve with Asian-style noodle dishes like Stir-Fried Soba Noodles with Corn and Cabbage.
If you love easy dressings to embellish your salads, explore more …
- Green Goddess Salad Dressing
- Coconut-Peanut Sauce or Salad Dressing
- Vegan Blue Cheese Dressing
- Sesame-Ginger Miso Salad Dressing
- 3 medium carrots, peeled and cut into chunks, or 1 cup baby carrots
- 1- to 2-inch piece fresh ginger, peeled if desired, or 2 to 3 teaspoons bottled ginger
- 3 tablespoons rice vinegar, white wine vinegar, or apple cider vinegar
- Pinch of salt
- Pinch of natural granulated sugar
- 2 teaspoons dark sesame oil, optional
- Combine all the ingredients in a food processor. Pulse on and off until the carrots and ginger (if using fresh) are finely chopped.
- Add 2 tablespoons water and let the machine run until the mixture is a coarse puree. Scrape down the sides of the work bowl from time to time. If you’d like a little thinner consistency, add just a little more water at a time and let the machine run again. This is meant to be fairly thick, so don’t overdo it with water.
- Transfer to a small bowl and taste. See if you'd like to add any more vinegar, salt, sugar, and/or sesame oil to create a flavor balance that pleases your palate.
- Spoon about 1/4 cup of the dressing over the top of whatever kind of salad you're serving.
- Store any leftover dressing in an airtight container, where it will keep in the refrigerator for up to 3 days.
Amount Per Serving: Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgProtein: 0g
Nutrition data is always an estimate, depending on program used to calculate and specific products used. The nutrition facts above don't include the optional sesame oil.