Name: Japanese Carrot Ginger Dressing (Restaurant-Style)
Prep time: 10 min
Total time: 10 min
Cuisine: Japanese
Ingredients: 2 large carrots, peeled and chopped; 1 small shallot, peeled and chopped; 2 tablespoons fresh ginger, peeled and chopped; 1/4 cup rice vinegar; 2 tablespoons toasted sesame oil; 2 tablespoons neutral oil (like grapeseed or avocado); 2 tablespoons low-sodium soy sauce (or tamari for gluten-free); 1 tablespoon maple syrup or honey; 2 tablespoons water (more to thin if needed); Pinch of salt, to taste

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This Japanese Carrot Ginger Dressing (Restaurant-Style) is a vibrant, tangy, and zesty dressing that tastes just like the kind I get at Japanese restaurants. It’s loaded with fresh carrots, spicy ginger, and a perfect balance of sesame oil and rice vinegar. I love drizzling it over crisp greens, grain bowls, or grilled vegetables to instantly brighten up any meal.

Japanese Carrot Ginger Dressing (Restaurant-Style)

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 large carrots, peeled and chopped

1 small shallot, peeled and chopped

2 tablespoons fresh ginger, peeled and chopped

¼ cup rice vinegar

2 tablespoons toasted sesame oil

2 tablespoons neutral oil (like grapeseed or avocado)

2 tablespoons low-sodium soy sauce (or tamari for gluten-free)

1 tablespoon maple syrup or honey

2 tablespoons water (more to thin if needed)

Pinch of salt, to taste

Directions

I start by adding the chopped carrots, shallot, and ginger to a high-speed blender or food processor.

Then I pour in the rice vinegar, sesame oil, neutral oil, soy sauce, maple syrup (or honey), and water.

I blend until the mixture is completely smooth and creamy, scraping down the sides if needed.

After blending, I taste and adjust the seasoning. If I want more tang, I add a splash more vinegar. A pinch of salt also helps bring everything together.

If it feels too thick, I stir in a little more water—one tablespoon at a time—until I get the consistency I like.

Finally, I transfer it to an airtight container and store it in the fridge. I always give it a good shake before using.

Servings and timing

Servings: 6 servings

Prep Time: 10 minutes

Cook Time: 0 minutes

Total Time: 10 minutes

Calories: Approximately 75 kcal per serving

Variations

I sometimes swap maple syrup with agave for a different kind of sweetness.

For a spicy kick, I add a small piece of fresh chili or a pinch of red pepper flakes.

When I want a creamier version, I blend in a tablespoon of tahini or almond butter.

I’ve also stirred in a splash of orange juice for a citrusy twist.

If I’m out of shallots, a small piece of red onion works just fine.

Storage/Reheating

I store the dressing in an airtight jar in the refrigerator for up to 5 days. Before using, I always shake it well, as natural separation may occur. Since it’s a fresh, oil-based dressing, I don’t reheat it—it’s meant to be enjoyed cold or at room temperature.

FAQs

How long does carrot ginger dressing last in the fridge?

I keep it in the fridge for up to 5 days in a sealed jar. It still tastes fresh throughout the week.

Can I freeze this dressing?

I don’t recommend freezing it because the texture changes after thawing. It’s best made fresh and used within a few days.

Is this dressing vegan and gluten-free?

Yes, I use tamari instead of soy sauce to keep it gluten-free, and I stick with maple syrup to keep it vegan.

What can I serve this dressing with?

I love pouring it over green salads, grain bowls, roasted veggies, or using it as a dip for raw vegetables.

Can I make this without a high-speed blender?

Yes, a food processor works too, though the texture might be a bit less silky. I just make sure to chop everything finely before blending.

Conclusion

This Japanese Carrot Ginger Dressing is my go-to for adding bold, fresh flavor to simple meals. It’s quick, healthy, and tastes just like the kind I get in restaurants. Whether I’m tossing it into salads or spooning it over warm grain bowls, it always brings a punch of flavor and a gorgeous orange hue to my plate.

Recipe:

Japanese Carrot Ginger Dressing (Restaurant-Style)

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Author: Cheryl
Total Time: 10 minutes
Yield: 6 servings
Diet: Vegan

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Description

This Japanese Carrot Ginger Dressing is a vibrant, tangy, and zesty sauce made with fresh carrots, ginger, sesame oil, and rice vinegar. It's quick to prepare, naturally vegan, and perfect for salads, grain bowls, or roasted vegetables.

Instructions

Add chopped carrots, shallot, and ginger to a high-speed blender or food processor.
Pour in rice vinegar, sesame oil, neutral oil, soy sauce, maple syrup (or honey), and water.
Blend until the mixture is completely smooth and creamy, scraping down the sides as needed.
Taste and adjust seasoning with more vinegar or salt as desired.
If too thick, stir in additional water one tablespoon at a time until desired consistency is reached.
Transfer to an airtight container and store in the refrigerator. Shake well before using.