carrot ginger dressing

This carrot ginger dressing tastes just like the dressing you're served at a Japanese restaurant. Bonus: it tastes less than 10 minutes to make!

Carrot Ginger Dressing

carrot

peanut oil, preferably roasted

white vinegar

maple syrup, dark or amber or agave nectar

miso paste *see ingredient note

ginger root

salt

white pepper

Puree all ingredients in a blender on high, until smooth, about 30 seconds.

This dressing is so delicious and easy! I love it more and more every time I make it! Can't wait to make it again!

I can't get enough of ginger these days! I love this salad so much.

This dressing tastes really good!! Can't wait to make it again!

So tasty! Love how the flavors go so well together!

I love this dressing! Sweet and zingy and earthy all at the same time so good!

This iconic and delicious Japanese Carrot Ginger Salad Dressing Recipe will transport your taste buds to Shibuya! Ready in 10 minutes from start to finish.

Japanese Carrot Ginger Salad Dressing (Restaurant-Style)

carrots (peeled and chopped)

onion

ginger (peeled and finely chopped)

sugar

soy sauce

rice vinegar

organic canola or vegetable oil

Put all the ingredients except for the canola oil in a blender and blend until smooth.

Slowly add the oil and blend until the mixture has emulsified.

Serve with iceberg lettuce, tomatoes, onions, cucumber.

We are trying to do more Paleo but I needed to have this. ;) I used avocado oil, coconut sugar, and coconut aminos instead of canola, sugar, and soy sauce. It is amazing! Thank you so very much for this.

Hi Caroline,

Do you have the original Japanese recipe?   I'd like to compare them and decide which I like better.   I'm typically a less sugar kind of person :)    Thanks for posting!!

This is the real thing! It is absolutely delicious!!

I loved this recipe but I used Monk sugar instead and used about 4 full tablespoons.......I used healthy amino acids instead of regular soy sauce........I also used a healthier oil instead of regular vegetable oil.......I used grape seed oil and the liquid coconut oil..........Next time I will add about 2-3 Tablespoons of lemon juice.........thanks so much for this recipe, to me it is Keto friendly the way I changed it.....thanks again ........

My wife and I have enjoyed ginger Japanese dressing at so many states from coast to coast.  Reading your recipe somehow motivated me to give it a try.
It is just world class with subtle flavors absent in those restaurants which I think just cut corners.  Savor this but my palate tells me I wouldn’t substitute or change one element.
Thanks so much!

This is hands down my FAVORITE recipe of all time. My husband loves Japanese food so he asked me to recreate this salad after we visited Japan together. We frequently host dinners and everyone always asks for this recipe. We like it best on butter lettuce with cherry tomatoes and cucumbers, but my husband eats it on literally anything - takeout sushi, plain rice. Thank you!

This ginger dressing is delicious!! I made it exactly as you instructed and I will not change a thing♥️♥️ I had it over crispy Romain lettuce with a salmon cake on top!! Fantastic lunch

What about a white sauce from same type restaurant? 

Fan favorite on our house! Thank you for the recipe. We all loved it.

I just followed this recipe and we both love it! Tastes really yummy like the one we eat at a Japanese Resto!

I’ve tried making several other versions of this dressing  and they were all okay. This recipe is AMAZING.  I’ve made it a couple times and I’m about to make another batch or two. I’m going send some to my sister  because we can’t get enough of this.  I am going to try adding a little lemon and see how I like it. 

Very much YUM!   Tastes very much like the dressing used at our local Japanese Steak House, Sakura.  

Use 2 tablespoons of sugar and add 1 cup of water and this recipe is perfect.  Tastes just like the recipe at my hibachi restaurant I love so much.

I thought this was fabulous.  I kept mine a little chuncky as I enjoy that flavor.

Loved it!!! My husband not only loved it too but spread it all over his Korean beef main dish as a condiment!

I was able to pull this together from my pantry &amp; frig and it’s excellent! Can’t wait to surprise my boyfriend at dinner tonight with this amazing salad! Thank you!

Wow. This tastes exactly like the real deal. Used olive oil because it’s all I had, and seasoned rice vinegar because it’s all I could find! It seriously is fantastic! So happy I found this recipe 

I made this recipe today and it is delish! Taste like my favorite Asian resteraunt ...even better!  Thanks for sharing this recipe!!

I made it as written and felt it was lacking  something. It isn't sweet enough so I added another Tablespoon of Sugar and that made it better

Amazing, tastes just as good as the real thing, if not more so. I definitely recommend adding a drop of sesame oil (if you're not allergic) for added depth. Thank you so much for this recipe!

I totally loved this recipe, I just did something different. added two tablespoons of sesame oil just because I love sesame oil flavor.

Thank you for posting this recipe! I will definitely try to make that tonight:)

Spent 3 1/2 years in Misawa Japan , really missed this never thought I could replicate it.  Thank you so much! Do have a recipe for my favorite thing I miss chicken &amp; cheese gyoza ?

i have made this recipe taste for loving it . me my family thank you for sharing this recipe

This recipe sounded good, but its actually delicious and so easy to make.

Loved this dressing! Used a 1/3 cup of vinegar and a half cup of oil, to reduce liquid. Was amazing. Thank you!

Delicious! So happy I found this recipe. Maybe even better than restaurant dressing!

Was just like my favorite sushi restaurants super easy and most of the stuff I had at home already. I loved it

Sooooooo gooooooood ^^ 
I’ve not actually experienced American  Japanese restaurants, being in England, so don’t really know what that version tastes like, but it doesn’t matter cos it has the same effect of transporting me back to Japan! It’s literally the spicy zingy taste I adore and miss sorely. I also love the fact your mum is living in Fukuoka; between that and the memories of okosan lunches in kotobukiya, your time in Hong Kong, and your memories of Thai resort buffet breakfasts with your mum, your blog could not feel any more tailor made for me  It must be why all your recipes turn out so delicious to me and my tastebuds! 

One word.....Delicious!! Only used 1/2 C grape seed oil. Wonderful flavors. 

Perfect, authentic, Japanese steakhouse salad dressing. I doubled the ingredients to make a vat of it. I have no doubts it’ll be gone in no time.

Tastes just like the Japanese restaurants. Very refreshing and tastes so good.  The recipe was very easy and quick. 
Thanks for sharing!

Restaurant style !! Definitely a big hit in our family. So very yummy!

This is my favorite dressing ever! Love this recipe. Thank you for sharing.

Made this tonight.....AMAZING!! It was so refreshingly delicious!! Fast and easy to make.

Thank you

Thanks for posting !
It is easy to make, no doubt but all of sudden, I was flabbergasted that there is no orange juice in this recipe lol... Serious, I always thought OJ is part of the recipe, so when started the preparation and found the recipe has none... 
I promptly added my own....  and what the heck, 1/4 tbsp of the orange peel zest for good measure.
Also found out that 1/4 cup of the vinegar was a little too much for us, and that's the reason I actually added the second orange and a little more salt and sugar.
It was like 11pm when I was making this as I was badly craving some salad and this sauce. Thank you again.

I will definitely make it soon enough !

Thank you so much for awesome recipe!  Now I start eat salad everyday!

I made it and it is delicious!!  Lots of chopping, but so worth it when it was all finished. Tastes just like the ginger dressing from the Japanese restaurant. I wonder if there’s any way to reduce the fat without compromising the taste?  

I usually can’t eat this at sushi places because I’m allergic to soy and canola oils. But I can make it at home using light olive oil! Thank you! I can now enjoy this. 

Excellent! Just like at our local hab Hibachi restaurant!
Maybe better, I burred the complete dressing to smooth it’s texture.
Plus I added fresh grated orange  

amazing.  you cannot mess it up.  used shallot. did not have rice wine vinegar so used some mirin and apple cider vinegar. no sugar. no salt. 1/2 cup oil. frozen ginger.  still turned out absolutely delicious.  thank you ☺️ 

Made this for the first time tonight with avocado oil, 1/2 mirin and 1/2 rice vinegar - ABSOLUTELY DIVINE!!!  I added a tiny bit more sugar (1/2 tsp) and it was perfect for us.  Served it with mirin marinated wild salmon and steamed rice. 
Felt like we were back at our favorite Japanese restaurant :)  Thank you

I have made this once not having rice vinegar and subbing white vinegar and it was still great. I just looked for this recipe again to find out how long it can stay in the fridge. I bought rice vinegar band want to make more asap. Thanks for sharing!

What a game changer!

Made YOUR creamy dijon twice!

Your peanut butter protein balls are a staple now.

Recent follower of your recipes!

FYI, my grandparents lived in Tsuiki Chikujo!

This recipe is exactly what I was looking for. It is absolutely delicious!! So glad I found this, thanks a ton!

Love this recipe! I serve it on top of a bed of spring greens, steamed green beans, mixed beans (red kidney/chickpeas/romano/great northern white), grape tomatoes, celery, chopped bell peppers and shrimp.  Delicious! Thanks!!

I have never left a comment on a site like this before, but I had to regarding this dressing. It is absolutely,  wonderfully, perfectly delicious!!  I used honey instead of sugar because my husband is a beekeeper, 1/2 c of olive oil because I thought it looked thin enough, and a tad more ginger to my taste.  FABULOUS. 
Can’t wait to make it again!

Wow!
I’m watching my weight and someone posted the link to this recipe . I cut down the recipe to 2/3, only used 2 tbsp of oil and 2 tbsp of water in place of all the oil. Used 2 tbsp monk fruit sweetener and it is delicious. 
I’m sure it will be a quadruple delicious if I had used all the oil but this is plenty good for me. With all the substitution I think it end up being about 30-35cal/tbsp.
Not the least calories for dressing but definitely extremely flavorful.
Thank you!

Better than the restaurant ! Perfect! I did go out on a limb and added a tablespoon of peanut butter to the recipe. Not necessary but gave a nice subtle elevation to the flavor. Either way you can't go wrong. Definitely don't add sugar if using seasoned rice wine vinegar. Thanks!

I almost never cook but I've been craving a good japanese style ginger dressing so I finally decided to try making it myself a try. This recipe was very easy to follow and the result was delicious!

I followed the recipe almost exactly, though I only ended up using 1/4 cup of oil instead of the full 3/4 cups.

I wasn't sure if it was just me or something to do with the ingredients in the dressing, but it seemed like it tasted better the longer it was in the fridge?

On that note, I was wondering how long you think this dressing would last in the fridge? I went through the serving this made in under a week, but I'd thought about making a second batch of it at the same time as the first. I didn't go through all the ingredients I had with the first batch, but they were already going bad by the time I finished that first batch.

It taste delicious, but I reduce the oil by half.

So good and it tastes like restaurant quality. I never would have guessed the onion.  Easy to make!

So happy I found this recipe. It's delicious! I guess I'm just going to smell like onions all the time now.

Have you had any luck with freezing it? Also, is it 1 or 2 weeks that it's good for in the fridge? The recipe says 2, but your response to a comment says 1. That makes a big difference in how long I have to eat the whole batch. Thank you so much for sharing this!

perfect!  never getting bottled ginger dressing again... add some toasted sesame oil, about 1 teaspoon...added such depth of flavor.  I think it cannot be omitted! 

Honestly, tasted pretty damn close to the japanese dressing I’m used to

I was craving this style of dressing today, and boy did this taste EXACTLY like the dressing of my favorite Japanese restaurant. Thank you so much for sharing it!

SO delicious! I couldn't stop taste testing it.  I was t the end of the recipe and found I had no canola oil, so I had to use peanut oil instead. It was great and next time I make sure I have the canola on hand so I can try the recipe as written to compare. Thanks you for this great recipe.

Can't wait!!  This just cost me $50.00 for a blender!  Looks to be exactly what my favorite Japanese Steak House serves (Okinawa) in Ellijay, Ga.   Only one correction is needed---you do not list the amt. of organic Canola/other oil till the next list.  3/4 cup is needed.  Thanx    God bless   g

Oh, just a note!  When I asked at the 'Okinawa' what there secret ingredient was, they said an Orange???  Who knows, maybe?

Delicious! I didn’t have fresh ginger so used a tiny bit of horseradish and ground ginger instead and it was stellar! I’m sure it’s even tastier with fresh ginger! My kids loved it as well.! Thanks for the awesome recipe! 

This is soooo good!!! Will def be my new go-to. I made it exactly as described and it is just so tasty!! Thank you for sharing!

Caroline, I made this Salad Dressing today for my Neighborhood Gal Pals.
I took them to a new Asian Bistro in town and they all went nuts for the Dressing.
"Where can I buy this?"
I'll make some for you, in fact, it'll be even better!
I got roughly three cups and made two tweaks:
1) One teaspoon more Sugar
2) 1/2 teaspoon of Sesame Seed Oil
OIHII!
I packaged it up all pretty like (not nearly as cute as yours though) and will hand delivery them tomorrow.  
Mahalo, thank you for yet another wonderful recipe Caroline.
ALOHA!

Absolutely needs sesame oil. Could not capture the flavor without it! Great base recipe.  Just drizzle in a little sesame oil and then bring to desired consistency with the other (canola, for me) oil.

This is just how I remember this dressing tasting at my favourite Japanese restaurants! It has a lovely, vibrant fresh taste. I want to make this again now! Thank you!

I can't wait to make this but, typically, how long will this dressing last (as far as spoilage) in the refrigerator?

https://www.youtube.com/watch?v=OaveijOUVGE

How To Make Japanese Restaurant Style Ginger Salad Dressing

This carrot ginger dressing is creamy, vibrant, bright, and refreshing! We love to toss it with salads, drizzle it over grain bowls, or use it as a dipping sauce. It keeps well in an airtight container or Mason jar in the fridge for up to a week.

carrots (1 large or 2 small carrots)

water

extra-virgin olive oil (more

ginger

sea salt

Preheat the oven to 400°F and line a baking sheet with parchment paper.

Toss the carrots with olive oil and spread evenly on the baking sheet. Roast for 20 to 25 minutes, or until the carrots are soft.

Transfer the cooked carrots to a blender and add ⅔ cup water, the olive oil, vinegar, ginger, and salt. Blend the dressing until smooth. If the dressing is too thick, add up to ⅓ cup more water and blend again.

Chill the dressing in the fridge until ready to use.

You only need a blender and 5 ingredients to make this Carrot Ginger Dressing! Tangy, Spicy, and slightly Chunky, you'll feel just like you're in a restaurant.

Easy Carrot Ginger Dressing 

Carrots,

Shallot

+ 1 tbsp Unseasoned Rice Vinegar

Ginger,

tbsp White Miso Paste

Filtered Water

Salt

Add all ingredients to a blender and process until smooth. If your blender is not as powerful you may need to cut the veggies into smaller pieces, but it should still blend with no problem.

Transfer the completed mixture to a jar. Use as desired, and store leftovers in the fridge for up to 10 days.

You should start a line if salad dressings and sauces! I love this stuff poured over everything. So good on a sushi bowl, salad, veggies, grains....EVERYTHING

Very tasty! I tweaked it a bit but subbing lite Tamari in place of the salt and I added 2 tsp maple syrup. Finished by adding 2 tsp sesame seeds. So good!!

Delicious dressing! I added a teaspoon and a half of lite Tamari sauce. Sprinkling a little of “everything bagel” on the top of my salad as well. 
Thank you! :)

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Top 4 carrot ginger dressing recipes from across the web

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The most viewed carrot ginger dressing recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine