Recreated from my local Japanese restaurant, this Carrot-Ginger Dressing is tangy, zesty, creamy, and so incredibly delish, you might be tempted to drink it! HA. This homemade version is made in minutes and perfect served over a simple Asian-inspired side salad with lettuce, cabbage, and carrots.
This carrot ginger dressing recipe is based on the dressing served at Japanese restaurants, with so much depth of flavor. It has that zesty, earthy bite from the ginger, the mild taste and orange color from the carrots, and sweetness from the apple and honey. It’s super smooth and creamy too, perfect for drizzling over a variety of salad and grain bowls. I love to keep a jar of this in the fridge and bring my salads to life throughout the week!
Tips & Variations
- Adjust the consistency. If the carrot-ginger dressing is too thick, add a small amount of water at a time until it reaches the desired consistency.
- Give it a taste test. I always like to give the dressing a taste before deciding it’s good to go. Apples vary wildly in how sweet they are so sometimes I need to add a bit more honey or a little extra salt and pepper.
- Chill before serving. For best flavor, allow the dressing to chill in the fridge for at least an hour before using. It’s even better after a day.
- Shake before using. Ingredients can settle and separate after sitting in the fridge. Give it a shake in between uses.
Carrot-Ginger Dressing
Ingredients
- 2 medium carrots , peeled and chopped (about 7 ounces)
- 1 small sweet onion , peeled and chopped
- 1/2 a small sweet apple , peeled and chopped (like Honey crisp)
- 1 medium piece fresh peeled ginger (about 2 tablespoons)
- 1/2 cup neutral oil , such as vegetable or avocado
- 1/2 cup rice vinegar
- 1/4 cup low sodium soy sauce
- 1 teaspoon sesame oil
- 1 & 1/2 tablespoons honey
- Pinch of salt and pepper
- Basic side salad , for serving (Japanese restaurant salads typically consist of chopped Iceberg Lettuce, thinly sliced red cabbage, and julienned carrots)
Instructions
- Cut off the roots of 2 medium carrots, 1 small onion, 1/2 a small sweet apple, and 1 medium piece of fresh peeled ginger. Peel and give them all a rough chop.
- Place the chopped carrots, onion, apple, ginger, 1/2 cup neutral oil, 1/2 cup rice vinegar, 1/4 cup low sodium soy sauce, 1 teaspoon sesame oil, 1 & 1/2 tablespoons honey, and a pinch of salt and pepper in a food processor or a high powdered blender and pulse until smooth.
- Give it a taste and adjust to your liking, adding more salt, pepper, or honey, if needed. If the dressing is thicker than you'd prefer, blend in a small bit of water until you get the desired consistency.
- Use as desired or store for later. This is a classic dressing served over a house salad at Japanese restaurants.
Nutrition
Other Notes
Ways To Use Carrot-Ginger Dressing
At a Japanese restaurant, they typically serve this dressing over a side salad made with chopped iceberg lettuce, thinly sliced red cabbage, and julienned carrots. It’ll work over nearly any side salad, though! To make it into a full meal, make a bigger salad and add a protein like grilled chicken.
Carrot-ginger dressing can also be used as a dressing or dip for lots of other things. It’s lovely drizzled over a salmon bowl or sushi bowl. We’ve also just used it as a dip for carrots, cucumbers, and cherry tomatoes. It’s an easy way to add flavor to a dish!
Proper Storage
Store carrot-ginger salad dressing in an airtight jar or container. It will last in the fridge for up to a week. Just be sure to give it a shake or stir before serving!
More Homemade Dressing Recipes
- Chipotle Honey Vinaigrette
- Salsa Ranch Dressing
- Blue Cheese Dressing
- Thousand Island Dressing
- Green Goddess Dressing
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Instagram, Facebook, Pinterest, and YouTube!
So good!
Thank you Amy