Here’s an easy recipe for carrot-ginger dressing — just like the kind you enjoy on salads in Japanese restaurants.
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 of tender greens.
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).
It turns out that this delicious Japanese-style carrot-ginger dressing is easy to duplicate at home.
A simple leafy salad is a good accompaniment to Asian-style meals. If you like to pick up vegetable sushi at the supermarket on occasion, as I do, a salad topped with this dressing is a perfect pairing.
Recipe adapted from Plant Power by Nava Atlas.
If you love easy dressings to embellish your salads, you may also be interested in:
Japanese-Style Carrot-Ginger Dressing

This carrot-ginger dressing, which is so easy to make, is the kind serves with simple salads in Japanese restaurants.
Ingredients
- 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 squeeze-bottle 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
Instructions
- 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.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 9Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 42mgCarbohydrates: 2gFiber: 2gSugar: 3gProtein: 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.
If you like this Asian-flavored dressing, you might also enjoy …
Coconut Peanut Sauce or Dressing
See lots more salads and sides and sauces and dressings
Top of carrot-ginger dressing by EzumeImages / Bigstock
I used your recipe. It’s amazing. One thing to note is that the sweetness, saltiness and amount of sesame oil aroma is up to personal taste. I suggest adding one spoon at a time to arrive at what you like.
Thank you, Basil. I agree; everything should be to personal taste and I will edit the recipe to reflect that.
Thank you! It truly is amazing (and amazing being said in high octave!) I made a large batch and am going to share some with my friends tonight. Can’t wait for everyone to say “amazing” in high octave!
I hope your friends enjoy it, Basil, and that their high octave exclamations don’t alarm the neighbors!