Carrot Ginger Salad Dressing (Japanese Restaurant-Style!)
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This Japanese carrot-ginger dressing is vibrant, versatile, and delicious. Just blend a few ingredients in your blender for a fresh, zesty dressing you can drizzle over any salad. It’s easy to make and it’s ready in under 5 minutes!
This carrot ginger dressing is my take on that irresistible bright orange dressing you get at Japanese restaurants — the one that somehow makes any salad exciting. It’s sweet, tangy, and creamy, with that signature color that’s instantly recognizable.
I drizzle it over salads, roasted vegetables, and just about anything that needs a little lift. It’s bold, vibrant, and one of those sauces that brings everything on the plate to life.
Is this Japanese salad dressing authentic?
It’s unlikely you’d find this salad dressing in Japan, but it is a familiar staple in Japanese-American restaurants. It’s typically served over some crisp iceberg lettuce with maybe chopped carrots, tomatoes, or cucumbers. Yum! 🥗
Ingredients notes
This zesty carrot ginger dressing uses a simple combination of ingredients, and you’re likely to have most of them on hand!
- Carrots: humble carrots add subtle sweetness and give this dressing its bright orange color. Plus, most of us have a bag of carrots hanging out in our fridge, right?
- Soy sauce: we use regular gluten-free soy sauce but you can use low-sodium soy sauce, gluten-free soy sauce, or tamari.
- Avocado oil: avocado oil or any other neutral oil work in this dressing.
Other ingredients you need are fresh ginger, seasoned rice vinegar, onion, and sesame oil.
Carrot Ginger Salad Dressing (Japanese Restaurant-Style!)
Ingredients
- ½ lb carrots (3 medium, coarsely chopped)
- ½ cup avocado oil
- ¼ cup peeled (chopped fresh ginger)
- ¼ cup seasoned rice vinegar
- 2 tablespoons chopped onion
- 1 tablespoon soy sauce (gluten-free, if needed)
- 1 tablespoon sesame oil
Instructions
- Place all the ingredients in your blender and blend until smooth.½ lb carrots, ½ cup avocado oil, ¼ cup peeled, ¼ cup seasoned rice vinegar, 2 tablespoons chopped onion, 1 tablespoon soy sauce, 1 tablespoon sesame oil
- Add more oil or water if you like a thinner salad dressing.
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
How to use this carrot ginger dressing
This Japanese carrot ginger salad dressing tastes delicious on all sorts of side salads from simple crunchy greens to Asian-style salads. It’s really versatile so you can also use it as a sauce for salmon, drizzle it over a grain bowl, spread it on a sandwich or wrap, or use it as a dip for fresh spring rolls.
If you’re looking for another Japanese dip to serve beside it, try our ponzu sauce recipe!
Recipe FAQs
How long does this dressing keep in the fridge?
You can store this Japanese salad dressing in a sealed jar or container in the fridge for up to a week.
How much dressing does this recipe make?
This recipe yields just over a cup of dressing. It will likely make more than you need, so you will have leftovers you can use throughout the week on another salad, as a dip, or drizzled over steamed veggies.
Why does the dressing separate?
This ginger carrot dressing does not emulsify, so the ingredients will naturally separate when left to sit. Give it a shake or stir to recombine before serving.
More salad dressing recipes
For more inspiration, check out all of my salad recipes!
I’ve made this a dozen or more times. It is my favorite dressing/dip. Tastes just like from the Japanese restaurant.
This is so good!!!! I ate half of the recipe dipping raw veggies into it. I saved this recipe because I know I will make it again!
Thank you so much