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Ever tried carrot ginger dressing? This one tastes just like the one on your side salad at popular hibachi-style steakhouses… but, this Japanese ginger salad dressing comes together in minutes right at home! This recipe blends the veggies right into the sauce for fabulous flavor and color. You’ll want to put this on all your healthy salad recipes!
Why You’ll Love This Japanese Ginger Dressing Recipe
- Sweet, tangy umami flavors
- Smooth and creamy
- 5 minutes with easy ingredients
- Naturally low calorie and gluten-free
- No refined sugar or preservatives
- Multi-purpose as a dip, dressing, and marinade
Carrot Ginger Dressing Ingredients & Substitutions
This section explains how to choose the best ingredients for this ginger salad dressing recipe, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Shredded Carrots – You can grate them fresh or use a pre-grated variety.
- Grated Ginger – For a burst of spice and sweetness. I recommend fresh ginger for the best ginger dressing, but you can also substitute 3/4 teaspoon of ground ginger instead.
- Avocado Oil – A less processed neutral oil compared to the soybean oil or canola oil you may find in restaurant sesame ginger dressing recipes. You can also use olive oil.
- Shallot – You can also use finely diced red onions.
- Garlic – Use fresh for best flavor, or get jarred minced garlic to save time.
- White Miso Paste – Curbs the sharp flavor of fresh ginger. If you can’t find miso paste, you could substitute 1 tablespoon of coconut aminos (or soy sauce).
- Rice Wine Vinegar – Rice vinegar is light and adds the right balance of tanginess to this Asian ginger salad dressing. Apple cider vinegar is the closest alternative, if necessary.
- Honey – I used this sugar-free honey, but regular honey will also work.
- Lime Juice – Balances the sweetness of the carrots and honey.
- Sesame Oil – Adds a nutty taste and aroma. I prefer toasted sesame oil for my sesame ginger dressing, but regular also works.
- Sea Salt – To season and enhance flavors.
How To Make Ginger Dressing
This section shows how to make this miso ginger carrot dressing recipe, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
Place carrots, ginger, miso paste, honey, vinegar, lime juice, oils, sea salt, shallot, garlic, and water in a food processor. (You can also use a powerful blender, but the results may be less smooth.) Process until the Japanese ginger dressing is smooth, pulsing as needed.
- Store: Keep Japanese ginger salad dressing in an airtight jar in the fridge up to 7 days. Shake before using.
- Freeze: Pour the dressing into ice cube trays and freeze. Pop out cubes to add to sautes, stir fries, or to marinate meat or seafood.
What To Serve With Japanese Salad Dressing
This dressing works on more than just greens! Try it with these ideas:
- Salads & Vegetables – Use it top mixed greens or stir fry vegetables, swap it for the dressing in smashed cucumber salad or ahi tuna salad, or use as a dipping sauce with hakurei turnips.
- Meat – Use as an easy marinade for baked chicken breast, slow cooker pork loin, or a baked pork chop recipe.
- Seafood – This homemade ginger dressing recipe tastes great as a marinade or sauce for pan seared salmon, crab legs, or drizzled over lobster tails.
More Tangy Salad Dressing Recipes
I love making homemade salad dressing because it uses more fresh ingredients. Try these easy ones next!
Japanese Ginger Salad Dressing
Carrot ginger dressing is the perfect tangy blend of oil, lime, carrots, and honey. This Japanese ginger salad dressing takes only 5 minutes!
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Serving size: 2 tablespoons
Recipe makes 2 cups.
Nutrition info is based on using sugar-free honey, but regular also works.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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