This Carrot Ginger Salad Dressing is the infamous dressing you crave from Japanese restaurants that you can make in just 10 minutes at home.
I know I called this carrot ginger salad dressing, but it's a bit misleading. It really should be called Carrot Ginger Put This On Everything Sauce, but that's a bit of a mouthful to say.
You know that always incredibly delicious carrot dressing that every Japanese restaurant around the world (or at least the one's that I've been to) serves on their salad? This is it.
And it is every bit as addicting. It tastes light and refreshing and a little bit tangy. It can be made with or without oil so it is completely fat free if you want it to be. I know that it is basically putting vegetables on top of vegetables, but it is just so damn good!
And the best part? It's not limited to salad dressing. Tonight, I put it on top of a piece of salmon before I baked it in the oven, this weekend I served it at The Endless Meal Supper Club as a dipping sauce for prawn spring rolls. I'm picturing it on sandwiches and on tacos and maybe on some grilled chicken or prawns. Use your imagination, this carrot ginger sauce is extremely versatile.
If you make Carrot Ginger Salad Dressing make sure to snap a pic and tag @theendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM recipes you create.
Print
Carrot Ginger Salad Dressing
Prep Time: 10 mins- Total Time: 10 mins
Yield: Makes about 1 1/2 cups
Print Recipe
Pin RecipeDescription
This Carrot Ginger Salad Dressing is the infamous dressing you crave from Japanese restaurants that you can make in just 10 minutes at home.
Ingredients
- 1/2 lb carrots (3 medium), coarsely chopped
- 1/4 cup chopped peeled fresh ginger
- 2 tablespoons chopped onion
- 1/4 cup seasoned rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1/8 teaspoon salt
- 1/2 cup water or oil (oil will give it better flavour, water will be lower fat)
Instructions
- Place carrots in a food processor (I used a Magic Bullet) and pulse until mostly smooth. Add all remaining ingredients except for water or oil and pulse again a few times. Add about half the water or oil and run the food processor again. Slowly add the remaining water or oil until you the dressing becomes smooth and sauce like. Add more water or oil if you want to change the consistency.
Recipe adapted from Epicurious.
Kristen Stevens
Latest posts by Kristen Stevens (see all)
- Creamy Cashew Butter Chicken - August 19, 2017
- Summer Quinoa Salad with Cherries, Almonds, and Fresh Herbs - August 16, 2017
- Healthier Peanut Butter Cookie Dough Ice Cream - August 12, 2017
Kristen is the person working behind the scenes at The Endless Meal. She takes all the pics, creates all the recipes and eats all the leftovers. 
Oh man. This stuff is SO good. I could eat this stuff with a spoon. Okay, okay. I did eat it with a spoon. Thank you for this recipe. I will be eating this on a regular basis going forward.
★★★★★
Ha ha I’ve totally done the same! So happy to hear you love the recipe!
Hi Jocelyn,
This is a great one to start with since it is so easy. Hope you love it!
Umm carrot and ginger are perfect together. Can’t wait to try this on my next homemade salad. I never make dressings unfortunately but this looks delightful. Must try.
Yes! You totally made me want sushi now! This is my fave dressing at our favorite sushi place. Yummmmmmmyyy!! Printing this now! 🙂
★★★★★
It’s my favourite too! I was so happy that it turned out just the way I wanted it to 🙂